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投稿时间：2019-01-15
投稿时间：2019-01-15
中文摘要: 黑木耳是一种不仅口感爽口，味道鲜美而且营养价值很高的一种菌类。用黑木耳作为原料制作成的木耳粉，其营养价值更高。但是纯木耳粉的口感微苦，闻起来稍有中药味，不利于食用。市面上现在售卖的大多是纯的木耳粉，少有添加木耳粉制作而成的食品供人们选择。所以试验将木耳粉添加到曲奇饼干的制作过程中，通过单因素和正交试验来获取木耳粉风味曲奇饼干的最佳配方，最佳配方：低筋面粉100 g，黄油100 g、木耳粉14 g、糖粉51 g、鸡蛋70 g。
Abstract:Black fungus，a kind of fungus，not only tastes refreshing and delicious but also has high nutritional value.The fungus powder made from black fungus is a sort of raw material，and its nutritional value is higher than the fresh one.However，the pure fungus powder tastes slightly bitter and smells a little like the traditional Chinese medicine.That is inconvenient for people to eat it.Currently most of the markets sell pure fungus powder，and there is very few kinds of food that made by fungus powder and other ingredients for people to choose.Therefore，the fungus powder was added when making cookies in this study and the best formula of the fungus flavour cookies could be obtained by the single factor and orthogonal test.The best formula was as follows：100 g of low-gluten flour，100 g of butter，14 g of fungus powder，51 g of sugar powder and 70 g of egg.
keywords: black fungus powder cookie single factor experiment orthogonal experiment sensory evaluation
文章编号：202001020 中图分类号： 文献标志码：
基金项目:湖南省自然科学基金项目（2019JJ60020）；湖南省科技创新平台与人才计划项目（2017TP1021）；长沙市科技计划项目（KC1704007）
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