Development of Mushrooms the Hawthorn Composite Sweetend Roll(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:

2012年21期

Page:

126-128

Research Field:

Publishing date:

Info

Title:

Development of Mushrooms the Hawthorn Composite Sweetend Roll

Author(s):

LI Sheng-min¹; WANG Yong-hong²; WANG Guang-yao³

1.School of Contineuing Education，Jilin Agricultual Science and Technology College，Jilin，Jilin 132101；

2.Jilin Province Sparkles in the Ginseng Industry Development Research Center，Changbai,Jilin 134400；

3.School of Biological Engineering，Jilin Agricultual Science and Technology College,Jilin,Jilin 132101

Keywords:

hawthorn; mushrooms; sweetend roll; technological process

PACS:

TS 255.41

DOI:

-

Abstract:

Using hawthorn as the main raw materials,through regulating the content of mushroom powder，white sugar and citric acid，the sweetend roll with the flavor of mushroom were developed.With single factor and orthogonal test which was used to optimize the formulation of mushroom haw compound sweetend roll.The results showed that the optimal formula of hawthorn sweetend roll was hawthorn 76.2%，mushroom powder 4.6%，sugar 19.1%，citricacid 0.10%.Thus，sweetend roll which has been developed had moderate sweet and sour and delicate taste of candied fruit.

References:

[1]张先,张莹祺.香菇番茄复合果丹皮的研制[J].食用菌,2010(2):63-65.

[2]李月梅.香菇的研究现状及发展前景[J].微生物学通报,2005(4):149-152.

[3]刘春如,易诚.香菇的营养价值和药用价值[J].中国林副特产,2002,60(2):52-53.

[4]张怀礼.山楂果丹皮的制作[J].专业户,2003(1):34.

Memo

Memo:

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