[1]李云波,梁会会,靳羽慧,等.金针菇韧性饼干制备工艺[J].北方园艺,2018,42(09):139-143.[doi:10.11937/bfyy.20173373]
　LI Yunbo,LIANG Huihui,JIN Yuhui,et al.Preparation Process of Semi Hard Biscuit of Flammulina velutipes[J].Northern Horticulture,2018,42(09):139-143.[doi:10.11937/bfyy.20173373]
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金针菇韧性饼干制备工艺

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第42卷 期数: 2018年09 页码: 139-143 栏目: 出版日期: 2018-04-15
Title:
Preparation Process of Semi Hard Biscuit of Flammulina velutipes
作者:
李云波; 梁会会; 靳羽慧; 邓楚君; 杨伟; 李波
（河南科技学院 食品学院，河南 新乡 453003）
Author(s):
LI Yunbo; LIANG Huihui; JIN Yuhui; DENG Chujun; YANG Wei; LI Bo
(School of Food Science,Henan Institute of Science and Technology,Xinxiang,Henan 453003)
关键词:
金针菇; 食用菌; 韧性饼干; 制备工艺
Keywords:
Flammulina velutipes; mushroom; semi hard biscuits; preparation
DOI:
10.11937/bfyy.20173373
文献标志码:
A
摘要:
以金针菇干燥制粉后添加于韧性饼干，采用感官评定和质构分析方法，研究了菇粉添加量及配料组成对饼干品质特性的影响。结果表明：金针菇韧性饼干的最佳配料组成为以低筋面粉100 g为基准、金针菇粉2.5%、盐1%、小苏打1%、碳酸氢铵0.5%、内酯1%、糖粉25%、水5%、牛奶3%、油13%、鸡蛋25%。该研究为金针菇在韧性饼干中的应用提供了理论依据。
Abstract:
With dry powder of Flammulina velutipes adding to semi hard biscuit，the effects of mushroom powder addition and ingredients on the quality of biscuit were studied by the ways of sensory evaluation and textural analysis.The results showed that the optimal ingredients were:using low gluten flour 100 g as the basis，Flammulina velutipes powder 2.5%，salt 1%，baking soda 1%，sodium bicarbonate 1%,ammonium hydrogen carbonate 0.5%，lactone 1%，sugar 25%，water 5%，milk 3%，palm oil 13%，egg 25%.This study provided a theoretical basis for the application of Flammulina velutipes in semi hard biscuit.

参考文献/References:

 

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备注/Memo

第一作者简介：李云波（1980-），男，硕士，讲师，研究方向为食用菌精深加工。E-mail:yunboli@126.com.责任作者：李波（1973-），男，博士，教授，现主要从事功能性食品等研究工作。E-mail:libohnxx@163.com.基金项目：河南省科技创新杰出人才基金资助项目（2017JR0006）。收稿日期：2018-02-24

更新日期/Last Update: 2018-05-25