添加猴头菇粉对苏打饼干品质的影响

以猴头菇粉和低筋面粉为主要原料制作饼干,探索不同猴头菇粉添加量对苏打饼干品质的影响。利用色差仪分析色度,质构仪测定质构品质,顶空固相微萃取-气相色谱-质谱联合测定风味物质,结合感官评价筛选最佳猴头粉添加量。结果表明,不同猴头菇粉添加量均可显著提高苏打饼干的脆度,降低色度值L*值,增加a*值、b*值,使饼干颜色偏黄、偏暗,猴头菇粉添加量为7.5%的苏打饼干比普通苏打饼干多了18种不同的风味成分,且感官品质最佳。因此,猴头菇粉的最适添加量为7.5%。

Effects of Hericium erinaceus Powder Addition on the Quality of Soda Biscuits

Using Hericium erinaceus powder and low gluten flour as the main raw materials to make soda biscuits,the effects of different ammount of Hericium erinaceus powder on the quality of soda biscuits were explored in this study. Color difference meter was used to analyze chromaticity, texture analyzer was used to determine texture quality, headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) was used to determine the flavor compounds,and sensory evaluation was combined to select the best amount of Hericium erinaceus powder. The results showed that different ammount of Hericium erinaceus powder could significantly improve the crispness of soda biscuit,reduce the chroma value(L*value),increase the a*and b*values,and make the color of the biscuits more yellow and dark. When the addition of Hericium erinaceus powder was 7.5%,the Hericium erinaceus soda biscuits had 18 more flavor components than ordinary soda biscuits,and the sensory quality was the best. Therefore,the optimum amount of Hericium erinaceus powder was 7.5%.