安徽农业科学2011，Vol.39Issue(32)：20029-20030,20032,3.
香菇菌丝保健面包的配方筛选研究
Study on Formula Screening of Healthful Bread with Mycelium of Lentinus edodes
肖凤艳 1赵思远1
作者信息
- 1. 吉林农业科技学院中药学院,吉林吉林132101
- 折叠
摘要
Abstract
[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 evaluated by the integrated assessment method. The effects of the coarse extraction liquid dosage of L. Edodes mycelium, yeast dosage, sugar dosage on the bread quality was investigated through the single factor experiment, the best formula for preparing the bread was screened through the orthogonal test. [ Result ] The range analysis showed that the effects of 3 factors on the bread quality were the yeast dosage > sugar dosage > coarse extraction liquid dosage of L. Edodes mycelium. The orthogonal test indicated that the best formula for preparing the bread was the coarse extraction liquid dosage for L. Edodes mycelium of 11.0% , yeast dosage of 1.0% , sugar dosage of 18.0%. The bread prepared with this formula looked good in external and internal quality and tasted delicious and was more nuritious than the general one. [Conclusion] The study provided the reference basis for the preparation of the new nutrition and health care bread.关键词
香菇菌丝粗提液/面包:烘焙试验Key words
Mycelium of Lentinus edodes/Bread/Baking experiment分类
农业科技引用本文复制引用
肖凤艳,赵思远..香菇菌丝保健面包的配方筛选研究[J].安徽农业科学,2011,39(32):20029-20030,20032,3.
