摘要
以香菇粉为原料,研究香菇饼干的配方及加工工艺。通过单因素试验和响应面设计,确定香菇粉、木糖醇、起酥油、小苏打的添加量对香菇饼干品质的影响,优化香菇饼干的配方,结果表明,各因素对香菇饼干感官评分的影响顺序为:木糖醇添加量>起酥油添加量>香菇粉添加量>小苏打添加量。最佳配方为:香菇粉添加量13.93%、木糖醇添加量16.18%、起酥油添加量35.45%、小苏打添加量1.19%。该条件下制作的香菇饼干风味浓郁且口感酥脆,感官评分与模型理论值相接近,感官评分为39.40分。
The formula and processing technology of lentinus edodes biscuits were studied with lentinus edodes powder as raw material.Through the single factor tests and response surface design,the influence of adding quantity of Lentinus edodes powder,xylitol,shortening,baking soda on lentinus edodes biscuits quality was determined.The results showed that various factors influence on mushroom biscuits sensory score:xylitol amount>shortening amount>lentinus edodes powder amount>baking soda amount.The best formula was 13.93%lentinus edoides powder,16.18%xylitol,35.45%shortening and 1.19%baking soda.Under this condition,lentinus edodes biscuits had rich flavor and crisp taste,and the sensory score was close to the theoretical value of the model,with a sensory score of 39.40.
作者
赵媛
刘秀娟
谭玉辉
ZHAO Yuan;LIU Xiujuan;TAN Yuhui(College of Ecol-Environmental Engineering,Qinghai University,Xining 810016;Kunlun College,Qinghai University,Xining 810016;Menyuan Ruihui Plateau Modem Agriculture Cultivation Co.,Ltd.,Menyuan 810300)
出处
《食品工业》
CAS
北大核心
2020年第9期50-54,共5页
The Food Industry
基金
青海省科技计划企业研究转化与产业化专项(项目编号:2019-NK-C09)。
关键词
香菇饼干
加工配方
响应面设计
Lentinus edode biscuits
processing formula
response surface design
