福建农业学报2016，Vol.31Issue(9)：971-974,4.DOI:10.19303/j.issn.1008-0384.2016.09.014
杏鲍菇酥饼的加工工艺
Processing of Crunchy Mushroom Cookies
摘要
Abstract
Using the dried powder made of Pleurotus eryngii by-product along with wheat flour,sugar,palm oil, seasonings and other ingredients,a crunchy cookie product was developed. Based on the orthogonal experiment and sensory evaluation,the optimized ratio of the crust:pastry was determined to be 3∶5;the mixture for the coating crust,70% of high gluten wheat flour,5% of the mushroom powder,0.9% of baking powder;and,the formulas for the cookie dough,45% of low gluten wheat flour,10% of the mushroom powder,30% of palm oil,and 15% of sugar. The resulting product had a typical brownish baked color,crunchy texture,and appealing P.eryngii aroma. Its nutritional value was improved over the similar conventional products on the market suggesting a plausible new venue for the utilization of P.eryngii by-product.关键词
杏鲍菇/副产物/酥饼/油皮/油酥Key words
Pleurotus eryngii/by-product/crunchy cookie/crust/pastry分类
轻工纺织引用本文复制引用
赖谱富,陈君琛,钟礼义,沈恒胜,李怡彬,翁敏劼..杏鲍菇酥饼的加工工艺[J].福建农业学报,2016,31(9):971-974,4.基金项目
福建省科技计划项目---省属公益类科研院所基本科研专项（2014R1015-11,2015R1015-2) （）
公益性行业（农业)科研专项经费项目（201303080) （）
福建省农业科学院科技创新团队PI项目（2016PI-3) （）
