金针菇苏打饼干的制作工艺研究及质构分析

林琳; 邵馨漫; 刘蒲蘋; 王占龙; 李雪; 郭红珍

金针菇苏打饼干的制作工艺研究及质构分析

1. 廊坊师范学院生命科学学院;
2. 河北省食药用菌资源高值利用技术创新中心;
3. 河北省高校食药用菌资源开发应用技术研发中心;
4. 廊坊市食品营养与安全重点实验室

基金项目:

河北省科技厅重点研发计划自筹资金项目(18227146)

廊坊师范学院校级“大学生创新创业训练计划”项目(Y202110100009)

详细信息

作者简介:
林琳(1986—),女,汉族,博士,讲师,研究方向:功能性食品

通讯作者:
郭红珍,硕士,副教授,研究方向:功能性食品的研究与开发

中图分类号: TS213.22
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出版历程
- 收稿日期: 2022-07-13
- 刊出日期: 2023-01-19

Study on Technology of Flammulina velutipes Soda Biscuit and Texture Analysis

1. College of Life Sciences, Langfang Normal University;
2. Hebei High Value Utilization Technology Innovation Center of Edible and Medicinal Fungi Resources;
3. Hebei University Edible and Medicinal Fungi Resources Development and Application Technology R&D Center;
4. Langfang Key Laboratory of Food Nutrition and Safety

摘要

摘要: 通过单因素试验和正交试验，研究第1次发酵时间、小苏打添加量、金针菇粉添加量及酵母添加量对金针菇苏打饼干感官品质的影响，确定饼干的最佳制备工艺及配方。通过质构分析及显著性分析，判断金针菇粉的添加对苏打饼干品质的影响。结果表明，金针菇苏打饼干最佳制备工艺配方为：第1次发酵时间1.5 h，小苏打添加量1.2%，金针菇粉添加量4%，酵母添加量1.0%；添加金针菇粉与未添加金针菇粉的苏打饼干质构分析（TPA）结果显示，未添加金针菇粉饼干的TPA参数值（硬度、胶黏性、咀嚼性、脆性、弹性、黏着性）均高于添加金针菇粉的饼干，其中，金针菇粉的添加对苏打饼干的咀嚼性影响显著（P<0.05）。
- 金针菇 /
- 苏打饼干 /
- 工艺研究 /
- 质构分析
Abstract: The effects of the first fermentation time, the adding amount of baking soda, Flammulina velutipes powder and yeast on the sensory quality of Flammulina velutipes soda biscuits were studied by single factor and orthogonal tests, and the best technique recipe of Flammulina velinosa soda biscuit was determined. The effect of addition of Flammulina velinosa powder on the quality of soda biscuits was judged by texture analysis and significance analysis.The resluts showed that the optimal recipe of Flammulina velutipes soda biscuit was as follows: the first fermentation time 1.5 h, addition of baking soda 1.2%, adding amount of Flammulina velutipes powder 4%, and addition of yeast1.0%. The texture analysis results showed that the TPA values（hardness, stickiness, chewness, brittleness, elasticity,adhesiveness） of the biscuits without Flammulina velutipes powder were higher than those biscuits with Flammulina velutipes powder. Among which, the effect of Flammulina velutipes powder addition on chewability of soda biscuits was significant（P＜0.05）.
- Flammulina velutipes /
- soda biscuits /
- technique study /
- texture analysis

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参考文献(14)

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施引文献(3)

期刊类型引用(3)

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