金针菇面包干工艺配方的研究

Study on the Technological Formula of Flammulina velutipes Rusk

以鲜金针菇、金针菇粉和干金针菇段为原料,进行金针菇面包干工艺配方的研究。通过对产品感官评价、电子鼻和电子舌的综合分析,确定最佳的金针菇面包干配方,并对其进行膳食纤维含量的测定。结果表明:通过鲜加和干加等多种形式,形成6个金针菇面包干新配方;通过产品感官评价确定得分较高的配方为新配方1和新配方6;综合电子鼻和电子舌测定结果,确定金针菇面包干最佳配方为新配方1,即:小麦面粉1000 g,酵母32 g,白砂糖140 g,食用盐12 g,酥油110 g,鸡蛋100 g,水400 mL,金针菇粉60 g,该配方制得的面包干边缘呈焦黄色,组织细密,口感酥脆且富含膳食纤维。

Fresh Flammulina velutipe,Flammulina velutipe powder and dried Flammulina velutipe sections were used as raw materials to study the technological formula of Flammulina velutipes rusk.The best Flammulina velutipes rusk formula was determined by comprehensive analysis of sensory evaluation,electronic nose and electronic tongue,and then the content of dietary fiber was measured.The results showed that:six new formulas of Flammulina velutipes rusk were formed by different adding way of fresh Flammulina velutipes or dry Flammulina velutipes.The new formula 1 and 6 were selected with higher scores through sensory evaluation.The best formula of Flammulina velutipes rusk was determined as new formula 1 based on the results of electronic nose and electronic tongue,which was as follows:wheat flour 1000 g,yeast 32 g,white sugar 140 g,edible salt 12 g,ghee 110 g,egg 100 g,water 400 mL and Flammulina velutipes powder 60 g.The Flammulina velutipes rusk prepared by this best formula had a light brown edge,fine organization,crisp taste and was rich in dietary fiber.