美味牛肝菌饼干的研制

美味牛肝菌富含多种营养物质,兼具食用药用价值,可开发出各种休闲食品以提高其利用价值。以云南美味牛肝菌为原料,以感官评分为试验指标,研究冰糖粉、黄油、菌粉、低筋面粉及泡打粉添加量对牛肝菌饼干感官品质的影响,在单因素试验结果的基础上进行正交设计优化,得出云南美味牛肝菌饼干的最佳工艺配方,并进行相关指标分析。结果表明:制作美味牛肝菌饼干的最佳配方为鸡蛋液5.3 g、泡打粉0.4 g、冰糖粉8 g、黄油11 g、低筋面粉23 g、菌粉2 g,经110℃烤15 min、120℃烤10 min后饼干呈焦黄色且色泽均匀,有美味牛肝菌特有香味,酥脆可口,营养价值高。

Development of Boletus edulis Cookies

Boletus edulis is rich in various nutrients,and which has both edible and medicinal value,we can develop a variety of snack foods to improve its utility value.In this study,Boletus edulis was used as raw material and sensory scores was used as test indicators,we studied the additive amount of rock candy powder,butter,Boletus edulis powder,low-gluten flour,and baking powder on the sensory quality of Boletus edulis cookies.Based on the results of single factor experiment we optimized the processing technology of Boletus edulis cookies by means of orthogonal design,analyzed relevant indicators.The results showed that:the best recipe for Boletus edulis cookies was egg liquid 5.3 g,baking powder 0.4 g,rock candy powder 8 g,butter 11 g,low-gluten flour 23 g,and Boletus edulis powder 2 g,110℃ baking for 15 min and 120℃ baking for 10 min,the Boletus edulis cookies was brown with uniform color,had a characteristic aroma of Boletus edulis,tasted crisp and delicious and high nutritional value.