低盐秀珍菇风味饼干制作工艺研究

A Research of the Production Technology of Low Salt Flavor Pleurotus Geesteranus Biscuit

以秀珍菇和面粉为主要原料,通过单因素试验、正交试验确定低盐秀珍菇风味饼干制作最佳工艺。研究结果表明:低盐秀珍菇风味饼干的最佳配比为秀珍菇8g、低筋面粉92g、玉米油32g、食盐0.5g、泡打粉3g、鸡蛋34g,烘烤工艺温度为180℃,烘烤10~12min为宜。低盐秀珍菇饼干营养成分含量为碳水化合物22%、膳食纤维0.93%、脂肪24.47%、蛋白质3.19%、维生素C1.92%、灰分0.35%。

Using Pleurotus geesteranus and flour as main raw materials, the best production technology of low-salt Pleurotus geesteranus biscuits was determined by single factor test and orthogonal test in this paper. The study results shows that： the best ratio was as follows： Pleurotus geesteranus（8 g）, low gluten flour（92 g）, corn oil（32 g）, salt（0.5 g）, baking powder（3 g）, eggs（34 g）; the best baking temperature of the surface fire is 180℃; the baking time is 10-12 min. The determination results of nutrient contents in 100 g low-salt pleurotus geesteranus biscuits are as follow： carbohydrate content is 22%, dietary fiber content is 0.93%, fat content is 24.47%, protein content is 3.19%, vitamin C content is 1.92%, ash content is 0.35 %.