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投稿时间：2017-06-16
投稿时间：2017-06-16
中文摘要: 为开发四川省通江县特色资源香菇，帮扶当地经济发展，研制风味独特、营养丰富的香菇曲奇饼干。采用单因素试验法及正交试验法考察影响香菇曲奇饼干感官评价的因素：砂糖粉用量、黄油用量、香菇用量及全蛋液用量。结果显示，香菇曲奇饼干各物料最优比例为低筋粉52.6%、黄油21.1%、砂糖粉10.5%、香菇5.3%、全蛋液10.5%。所制得饼干形态完整，色泽均匀，无过焦过白现象，口感酥脆，不黏牙，有淡淡香菇香味。质量检查结果显示，该工艺下制得的饼干均符合国家标准限量，安全可靠。
Abstract:The production process of Lentinus edodes cookies with unique flavor and rich nutrition was studied，aiming to develop characteristic resources of Tongjiang County and help economic progress.Single factor test and orthogonal test were applied to investigate factors that affecting the sense value of cookies，including sugar powder，butter，Lentinus edodes and egg pulp.The results demonstrated that cookies with 52.6%cake flour，21.1%butter，10.5%sugar powder，5.3%Lentinus edodes and 10.5%egg pulp were optimal.Cookies with optimal conditions were in good shape，uniform color，crisp taste，no over burnt nor white，not sticky and with slight smell of Lentinus edodes.The quality inspection results showed the Lentinus edodes cookies qualified that each index was under the limit of national standard.
keywords: Lentinus edodes biscuit cookie technology make up
文章编号：201801012 中图分类号： 文献标志码：
基金项目:四川省科技厅项目（2016NFP0004）
| 作者 | 单位 |
| 方成鑫1，刘红梅1，宋海振1，郭力1，牟桄亿2，叶强1，* | 1.成都中医药大学药学院，教育部中药材标准化重点实验室，中药资源系统研究与开发利用省部共建国家重点实验室培育基地，四川成都611137；2.四川省通江山霸王野生食品有限公司，四川巴中636600 |
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