杏鲍菇酥饼的加工工艺

Processing of Crunchy Mushroom Cookies

以杏鲍菇菇头、面粉、白糖、棕榈油等作为主要原料,进行杏鲍菇酥饼加工工艺研究。正交试验及感官分析结果显示:油皮与油酥比为3∶5;油皮最佳配方为高筋面粉70%、杏鲍菇菇头粉5%、泡打粉0.9%;油酥最佳配方为低筋面粉45%、杏鲍菇菇头粉10%、棕榈油30%、白砂糖15%。通过此配方工艺制得的杏鲍菇酥饼色泽金黄、口感酥脆、杏鲍菇特有的香味浓厚。

Using the dried powder made of Pleurotus eryngii by-product along with wheat flour, sugar, palm oil, seasonings and other ingredients, a crunchy cookie product was developed. Based on the orthogonal experiment and sensory evaluation, the optimized ratio of the crust： pastry was determined to be 3 ： 5; the mixture for the coating crust, 70% of high gluten wheat flour, 5% of the mushroom powder, 0.9% of baking powder; and, the formulas for the cookie dough, 45% of low gluten wheat Slour, 10%of the mushroom powder, 30% of palm oil, and 15% of sugar. The resulting product had a typical brownish baked color, crunchy texture, and appealing P. eryngii aroma. Its nutritional value was improved over the similar conventional products on the market suggesting a plausible new venue for the utilization of P. eryngii by-product.