香菇菌丝保健面包的配方筛选研究OA
Study on Formula Screening of Healthful Bread with Mycelium of Lentinus edodes
[目的]研究制作香菇菌丝面包的工艺,筛选最佳配方.[方法]采用液体发酵培养出香菇菌丝,提取有效物质,将其按一定比例与面粉及辅料混合,进行烘焙试验,制成一种新型营养保健面包,采用综合评分法评价面包的品质.通过单因素试验考察香菇菌丝粗提液用量、酵母用量、糖用量对面包品质的影响,在此基础上通过正交试验筛选制作面包的最佳配方.[结果]极差分析表明,3种因素对面包品质的影响是酵母用量＞糖用量＞香菇菌丝粗提液用量.正交试验表明,产品的最佳配方为:香菇菌丝粗提…查看全部>>
[Objective] The study aimed to research the technology for preparing the bread with the mycelium of Lentinus edodes and screen the optimum formula. [ Method ] Hie mycelium of L. Edodes was cultured by using the liquid fermentation mode, its effective substance was extracted and mixed with the flour and accessories according to a certain proportion for baking experiment, thus a kind of new nutrition and health care bread was prepared and its quality was evalu…查看全部>>
肖凤艳;赵思远
吉林农业科技学院中药学院,吉林吉林132101吉林农业科技学院中药学院,吉林吉林132101
农业科技
香菇菌丝粗提液面包:烘焙试验
Mycelium of Lentinus edodesBreadBaking experiment
《安徽农业科学》 2011 (32)
20029-20030,20032,3
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