| 双孢菇饼干的生产工艺研究 |
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| 引用本文： | 程智美,冯芳芳,张钰萌,梁进.双孢菇饼干的生产工艺研究[J].农产品加工．学刊,2020(5):26-29. |
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| 作者姓名： | 程智美 冯芳芳 张钰萌 梁进 |
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| 作者单位： | 安徽农业大学茶与食品科技学院 |
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| 基金项目： | 安徽省科技重大专项项目(17030701020);安徽省农产品加工产业技术体系专项项目(AHCYJSTX-16);安徽农业大学大学生创新创业训练计划项目(XJDC2017007)。 |
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| 摘 要： | 以感官评价为指标,选择双孢菇粉、糖粉和黄油添加量为单因素进行梯度试验,并在此基础上进行正交试验优化双孢菇饼干的制作工艺。结果表明,最佳工艺参数为以低筋面粉量为烘焙百分比100%,双孢菇粉10%,白砂糖35%,黄油70%,全蛋液15%,奶粉5%,面火180℃,底火190℃下焙烤15 min得到的双孢菇饼干感官品质最佳。
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| 关 键 词： | 双孢菇 饼干 加工工艺 感官评价 梯度试验 焙烤 |
Research on the Production Process of Agaricus bisporus Biscuits |
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| CHENG Zhimei,FENG Fangfang,ZHANG Yumeng,LIANG Jin.Research on the Production Process of Agaricus bisporus Biscuits[J].Nongchanpin Jlagong.Xuekan,2020(5):26-29. |
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| Authors: | CHENG Zhimei FENG Fangfang ZHANG Yumeng LIANG Jin |
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| Institution: | (Anhui Engineering Laboratory for Agro-products Processing,College of Tea and Food Science&Technology,Anhui Agricultural University,Hefei,Anhui 230036,China) |
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| Abstract: | In this paper,part of flour was replaced by Agaricus bisporus powder to explore the production process of Agaricus bisporus biscuits.Sensory evaluation was used as an indicator,and the addition of Agaricus bisporus powder,sugar powder and butter was selected as a single factor for gradient experiments.On this basis,orthogonal experiments were conducted to optimize the production process of Agaricus bisporus biscuits.The results showed that the best process parameters were as follows:100% baking percentage for low-gluten flour,Agaricus bisporus powder10%,sugar powder 35%,butter 70%,whole egg liquid 15%,milk powder 5%,and 180℃ for surface fire.The sensory quality of the Agaricus bisporus biscuit obtained under the batting at 190℃ for 15 min was the best. |
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| Keywords: | Agaricus bisporus biscuits processing technology sensory evaluation gradient experiment baking |
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