食品工业科技2018，Vol.39Issue(12)：164-170,7.DOI:10.13386/j.issn1002-0306.2018.12.029
木耳酥性饼干配方、质构和保质期
Optimum formula, texture analysis and shelf-life of Auricularia auricula crisp biscuits
摘要
Abstract
The low gluten flour and Auricularia auricula powders were used as the raw material,and the oil,sugar,salt,baking powder and other materials were used by appropriate amount in this study.The texture analysis,physical and chemical properties,and shelf life of Auricularia auricula crisp biscuits were evaluated.The results showed that the optimum formula was that low gluten flour was 100 g,Auricularia auricula powders was 12.5 g,sugar was 25 g,the baking powder was 2.5 g,salt was 1.7 g,oil was 40 g(including butter 8 g,palm oil 32 g),antioxidant TBHQ dosage was180 mg(in oil).Under the optimal formula,Auricularia auricula crisp biscuits were of full shape,fine structure,uniformity color,and good taste,and sensory score was(94 ± 1).The crisp biscuits of which contains 2.8 g water,2.56 g ash content,33.2 g fat per 100 g.Acid value(in oil) was 0.45 mg/g,peroxide value (in oil)was 0.0012 g/100 g and the hardness value was 27.30 N.The physical and chemical properties of the products accord with the standard of biscuits.The shelf life of Auricularia auricular crisp biscuits was about one year predicted by accelerated test.Both good features,organizational structure,crispy and the unique taste crisp biscuit of Auricularia auricula was obtained.关键词
木耳/酥性饼干/理化性指标/质构/保质期Key words
Auricularia auricula/crisp biscuits/physical and chemical properties/texture analysis/shelf life分类
轻工纺织引用本文复制引用
孔祥辉,张宇,杨国力,韩冰,马银鹏,刘佳宁,陈鹤,张介驰..木耳酥性饼干配方、质构和保质期[J].食品工业科技,2018,39(12):164-170,7.基金项目
黑龙江省科研机构创新能力提升专项(YC2015D002) （YC2015D002）
哈尔滨市应用技术研究与开发项目(2016RAXYJ046) （2016RAXYJ046）
黑龙江省科学院基金项目(KY2018SW02) （KY2018SW02）
黑龙江省科学院中试及熟化项目(ZS201810). （ZS201810）
