摘要
采用单因素和正交试验法探讨了猴头菇粉、白砂糖、黄油、鸡蛋添加量对猴头菇曲奇饼干感官品质的影响。结果表明:猴头菇曲奇饼干的最佳配方为以低筋面粉质量(100%)为基准猴头菇粉4%、黄油60%、白砂糖50%、鸡蛋30%。在最佳配方下的曲奇饼干猴头菇风味浓郁,感官评分可达90.2分。
The single factor and orthogonal test methods were utilized to explore the effect of the amount of Hericium erinaceus powder, sugar, butter and eggs on the sensory quality of cookies. The results showed that the best formula was as follows: based on mass of low-gluten flour(100 %), Hericium erinaceus powder 4 %, butter 60 %, sugar 50 %, eggs 30 %. The cookies produced under the optimum formula had strong Hericium erinaceus flavor and its sensory score could reach 90.2.
作者
化志秀
曹淼
HUA Zhi-xiu;CAO Miao(Jiangsu Jurong Secondary Specialized School,Jurong 212400,Jiangsu,China;College of Tea and Food Technology,Jiangsu Vocational College of Agriculture and Forestry,Jurong 212400,Jiangsu,China)
出处
《粮食与油脂》
北大核心
2020年第8期31-33,共3页
Cereals & Oils
基金
江苏省高等学校大学生创新创业训练计划项目(201713103014Y)。
关键词
猴头菇
曲奇饼干
正交试验法
Hericium erinaceus
cookie
orthogonal test method
