| 香菇糕点制作工艺的研究 |
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| 引用本文： | 刘家硕,张铂瑾,徐燕新,黄漫青,郭颖娜,穆成磊,段伊静.香菇糕点制作工艺的研究[J].保鲜与加工,2014,14(1):47-49. |
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| 作者姓名： | 刘家硕 张铂瑾 徐燕新 黄漫青 郭颖娜 穆成磊 段伊静 |
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| 作者单位： | 北京农学院食品科学与工程学院;北京农学院食品科学与工程学;北京农学院食品科学与工程学;北京农学院食品科学与工程学;北京农学院食品科学与工程学;北京农学院食品科学与工程学;北京农学院食品科学与工程学 |
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| 基金项目： | 2011年北京农学院本科生科学研究计划项目；2012年北京农学院第五届食品文化节项目 |
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| 摘 要： | 研究香菇系列糕点（香菇蛋糕和香菇布朗尼）的制作工艺。结果表明，香菇蛋糕的最佳配方为：香菇粉50g，白砂糖150g，低筋面粉150g，鸡蛋清300g，黄油150g，泡打粉0．2g，酵母1g，按此配方制得的香菇蛋糕风味浓郁，光泽度与弹性良好，甜味适中，综合品质最佳。香菇布朗尼的最佳配方为：香菇丁150g，蜂蜜10g，低筋面粉150g，鸡蛋200g，黄油90g，泡打粉0．2g，酵母1g，巧克力200g，制得的香菇布朗尼口感松软弹滑，香菇风味浓郁。
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| 关 键 词： | 香菇 蛋糕 布朗尼 工艺 |
Study on the Process of Lentinus edodes Pastry |
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| LIU Jia-shuo,ZHANG Bo-jin,XU Yan-xin,HUANG Man-qing,GUO Ying-na,MU Cheng-lei,DUAN Yi-jing.Study on the Process of Lentinus edodes Pastry[J].Storage & Process,2014,14(1):47-49. |
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| Authors: | LIU Jia-shuo ZHANG Bo-jin XU Yan-xin HUANG Man-qing GUO Ying-na MU Cheng-lei DUAN Yi-jing |
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| Institution: | (Food Science and Engineering College, Beijing University of Agricultural, Beijing 102206, China) |
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| Abstract: | This paper studied the process technologies of series pastries of Lentinus edodes(including the cake and brownie). The results showed that, the best formula of Lentinus edodes cake was as follows, 50 g Lentinus edodes powder, 150 g white sugar, 150 g wheat flour, 300 g egg whites, 150 g butter, 0.2 g baking powder, and 1g yeast. The obtained Lentinus edodes cake which according to the formulation had rich flavor, good gloss and elasticity, moderate sweetness, and the best comprehensive quality. The best formula of Lentinus edodes brownie was as follows, 150 g Lentinus edodes patches, 10 g honey, 150 g wheat flour, 200 g egg, 90 g butter, 0.2 g baking powder, 1g yeast, and 200 g chocolate. The obtained Lentinus edodes brownie had soft and smooth taste, and rich flavor of Lentinus edodes. |
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| Keywords: | Lentinus edodes cake brownie technology |
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