金针菇燕麦饼干的加工工艺及品质分析

Processing technology and quality analysis of Flammulina velutipes oats biscuits

以金针菇、燕麦和低筋面粉为主要原料,以感官评价为指标采用单因素和正交试验并结合品质分析进行优化金针菇燕麦饼干的配方,最佳工艺配方:以低筋面粉100 g为基准、金针菇粉10.0%、燕麦粉15.0%,黄油22.5%、白砂糖25.0%、全鸡蛋10.0%、泡打粉1.0%、盐0.5%、水10.0%。在此条件下感官评分最高为92.21。成品饼干外表薄厚均匀、颜色呈金黄色、口感酥脆不粘牙、并具有金针菇的特殊香味以及燕麦香味,可为金针菇和燕麦的开发利用提供理论参考。

Using Flammulina velutipes,oats and low gluten flour as the main raw materials and sensory evaluation as the index,single factor and orthogonal test were combined with quality analysis to improve the formula of Flammulina velutipes oats biscuits.The optimum formula was as follows:on the basis of100 g low gluten flour,10.0%Flammulina velutipes powder,15.0%oat powder,22.5%butter,25.0%sugar,10.0%whole egg,1.0%baking powder,0.5%salt and 10.0%water.Under these conditions,the highest sensory score was 92.21.The biscuits were thin and uniform in appearance,golden yellow in color,crisp and non stick in taste,and had the special flavor of Flammulina velutipes and oats,which can provide a theoretical reference for the development and utilization of Flammulina velutipes and oats.