豆渣杏鲍菇菌丝曲奇饼干的配方优化

Formulation Optimization of Cookie With Okara Pleurotus eryngii Mycelium

【目的】研发一种富含豆渣和杏鲍菇营养成分的新型豆渣杏鲍菇菌丝体饼干。【方法】以豆渣固态发酵培养杏鲍菇菌丝体作为原料,研究豆渣杏鲍菇菌丝体、白砂糖、黄油、鸡蛋添加量对曲奇饼干品质的影响,采用单因素试验和正交试验,感官评定曲奇饼干,确定最佳配方。【结果】影响豆渣杏鲍菇菌丝体饼干品质的主次顺序为菌丝体、黄油、白砂糖、鸡蛋;以面粉100%计,豆渣杏鲍菇菌丝体曲奇饼干的最优配方为豆渣杏鲍菇菌丝体6%、白砂糖32%、黄油46%、鸡蛋45%。【结论】豆渣杏鲍菇菌丝体曲奇饼干的研制改善豆渣食品的口感,营养丰富,产品具有较好的感官品质,理化指标、微生物指标符合国家标准。

【Objective】In order to make full use of bean dregs and develop new food,a new type of cookie was developed by solid-state fermentation of Pleurotus eryngii mycelium. The effects of the amount of bean dregs Pleurotus eryngii mycelium,sugar,butter and eggs on the quality of cookies were studied.【Method】The sensory evaluation of cookies was carried out by single factor test and orthogonal test to determine the best formula.【Result】The results showed that the main and secondary factors affecting the quality of biscuits were mycelium,butter,white granulated sugar and eggs;the optimal formula of biscuits was 6% of Pleurotus eryngii mycelium,32% of sugar,46% of butter and 45% of eggs. The development of biscuits with bean dregs and Pleurotus eryngii mycelium improved the taste of bean dregs food and was rich in nutrition The product has good sensory quality,and the physicochemical and microbiological indexes meet the national standards.【Conclusion】The results of this study can provide a theoretical reference for the development and utilization of bean dregs and Pleurotus eryngii mycelium in cookies and other products.