摘要
将一定比例的毛木耳粉添加到小麦粉中,混合后研制毛木耳粉营养饼干,增加饼干的营养保健功能。单因素试验研究了毛木耳粉的添加量、糖添加量和油脂添加量对毛木耳粉营养饼干的影响,在此基础上,通过正交试验,以感官评定为主要评价方法,研究优化出毛木耳粉营养饼干的最佳制作工艺。结果表明,毛木耳粉营养饼干的最佳配比为低筋面粉92%、淀粉8%、毛木耳粉5%、白砂糖30%、油脂15%、膨松剂1.0%,此配方可以生产出品质优良兼具营养保健价值的毛木耳粉营养饼干。
In this paper, a certain proportion of Auricularia polytricha powder was added to wheat flour to develop the nutritive biscuit, in order to increase the nutritional and health function of biscuits. The effect of the addition of hairy ear powder, the amount of sugar added and the amount of oil added on the nutritional biscuits was studied using single-factor test. On the basis of single-factor test, study and optimize the optimum process of making the nutritive biscuit of Auricularia auricula using orthogonal experiment, which used sensory evaluation as the main evaluation index. Results showed that the best proportion of the nutritive biscuit of woolen fungus was that the low-gluten flour adding quantity was 92%, starch amount was 8%, Auricularia polytricha powder amount was 5%, sugar amount was 30%, and oil amount was 15%, loosening agent amount was 1.0%. This recipe could produce nutritious biscuit with good quality and health care function.
出处
《中国果菜》
2018年第1期4-7,18,共5页
China Fruit & Vegetable
基金
国家级星火计划项目"毛木耳无公害种植与加工关键技术推广应用"(2015GA740047)
关键词
院毛木耳粉
饼干
工艺
品质
Auricularia polytricha powder
biscuit
technology
sensory quality
