摘要
将金针菇采摘后废弃的菌根研磨成粉,加入到面粉中,经加工制成具有较高营养价值和独特风味口感的金针菇菌根粉营养饼干,既减少了废弃金针菇菌根产生的环境污染,又丰富了食用菌深加工产品。在单因素试验基础上,采用响应面试验优化了金针菇菌根营养饼干的制作工艺。结果表明:小麦面粉1份,金针菇菌根粉20%、全脂奶粉10%、白砂糖20%、大豆油16%、小苏打4%、食盐2.2%为最佳配方。所制得的饼干外表厚薄均匀、颜色微黄、口感酥脆,具有金针菇特殊香味。
Flammulina velutipes root was grinded into powder,and added into flour. Flammulina velutipes nutritious biscuit with high nutritional value and unique taste was made. It not only reduced environmental pollution caused by waste edible fungi,but also enriched deep processed products of edible fungi. Response surface methodology was used to optimize production process of nutrition biscuit with power of Flammulina velutipes root based on single factor experiments. The results indicated that optimum conditions were as follows: wheat flour 1 sample,the power of Flammulina velutipes root 20%,whole milk power 10%,sugar20%,soybean oil 16%,baking soda 4%,salt 2. 2%. Under these conditions,the biscuit appearance was evenly in thickness,slight yellow,crisp and possess the special aroma of Flammulina velutipes.
作者
付世玉
陈宏伟
陈安徽
邵颖
朱蕴兰
申明玉
葛智超
邹咪
夏小宇
Fu Shiyu Chen Hongwei Chen Anhui Shao Ying Zhu Yunlan Shen Mingyu Ge Zhichao Zou Mi Xia Xiaoyu(College of Food and Biology Engineering, Xuzhou University of Technology, Research Center of Food and Biology Process Engineering Technology, Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe, Xuzhou 221111, China)
出处
《农业工程》
2017年第2期91-95,共5页
AGRICULTURAL ENGINEERING
基金
2015年国家大学生实践创新项目(项目编号:201511998004Z)
2012年徐州工程学院科研计划项目(项目编号:XKY2012214)
2014江苏省前瞻性研究专项资金项目(项目编号:苏财教[2014]108号)
关键词
响应面法
金针菇菌根粉
营养饼干
Response surface methodology
Powder of Flammulina velutipes root
Nutritional biscuit