| 杏鲍菇酥饼的加工工艺 |
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| 引用本文： | 赖谱富,陈君琛,钟礼义,沈恒胜,李怡彬,翁敏劼.杏鲍菇酥饼的加工工艺[J].福建农业学报,2016(9):971-974. |
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| 作者姓名： | 赖谱富 陈君琛 钟礼义 沈恒胜 李怡彬 翁敏劼 |
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| 作者单位： | 1. 福建省农业科学院农业工程技术研究所，福建 福州 350003; 福建省农业科学院农产品加工研究中心，福建 福州 350003; 国家食用菌加工技术研发分中心，福建 福州350003;2. 福建省武平县农业局食用菌站,福建 武平,364300 |
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| 基金项目： | 福建省科技计划项目---省属公益类科研院所基本科研专项(2014R1015-11;2015R1015-2)，公益性行业(农业)科研专项经费项目(201303080)，福建省农业科学院科技创新团队PI项目(2016PI-3) |
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| 摘 要： | 以杏鲍菇菇头、面粉、白糖、棕榈油等作为主要原料,进行杏鲍菇酥饼加工工艺研究。正交试验及感官分析结果显示:油皮与油酥比为3∶5;油皮最佳配方为高筋面粉70%、杏鲍菇菇头粉5%、泡打粉0.9%;油酥最佳配方为低筋面粉45%、杏鲍菇菇头粉10%、棕榈油30%、白砂糖15%。通过此配方工艺制得的杏鲍菇酥饼色泽金黄、口感酥脆、杏鲍菇特有的香味浓厚。
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| 关 键 词： | 杏鲍菇 副产物 酥饼 油皮 油酥 |
Processing of Crunchy Mushroom Cookies |
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| Abstract: | Using the dried powder made of Pleurotus eryngii by-product along with wheat flour,sugar,palm oil, seasonings and other ingredients,a crunchy cookie product was developed. Based on the orthogonal experiment and sensory evaluation,the optimized ratio of the crust:pastry was determined to be 3∶5;the mixture for the coating crust,70% of high gluten wheat flour,5% of the mushroom powder,0.9% of baking powder;and,the formulas for the cookie dough,45% of low gluten wheat flour,10% of the mushroom powder,30% of palm oil,and 15% of sugar. The resulting product had a typical brownish baked color,crunchy texture,and appealing P.eryngii aroma. Its nutritional value was improved over the similar conventional products on the market suggesting a plausible new venue for the utilization of P.eryngii by-product. |
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| Keywords: | Pleurotus eryngii by-product crunchy cookie crust pastry |
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