木耳酥性饼干配方、质构和保质期

以低筋粉、木耳粉为原料,添加适量油脂、白糖、食盐、泡打粉等研制木耳酥性饼干,并测定产品理化性质、硬度和保质期。结果表明:以低筋粉100 g,木耳粉12.5 g,白糖25 g,泡打粉2.5 g,食盐1.7 g,油脂含量40 g(其中黄油8 g,棕榈油32 g),抗氧化剂TBHQ 180 mg/kg(以油脂计)为最佳配方所制成的木耳酥性饼干产品外形饱满、内质结构细密均匀、酥松、细腻、色泽均匀、香味浓厚,感官评分达(94±1)分。木耳酥性饼干成品含水分2.8 g/100 g,灰分2.56 g/100 g,脂肪33.2 g/100 g,酸价(以油脂计)0.45 mg/g,过氧化值(以油脂计)0.0012 g/100 g,硬度27.30 N,符合酥性饼干的标准。通过保质期加速实验预测产品保质期为1年。本研究获得了兼具功能特性、组织结构好、口感酥脆、口味独特的木耳酥性饼干。

Optimum formula,texture analysis and shelf-life of Auricularia auricula crisp biscuits

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.