Study on technology of Pleurotus eryngii biscuits and its shelf life determination

With the Pleurotus eryngii powder to replace some wheat flour,the technology and shelf life of the Pleurotus eryngii biscuits were explored.Selecting the amount of Pleurotus eryngii powder,icing sugar and butter added,baking temperature and time as single factor to make gradient experiments,the optimum process parameters of Pleurotus eryngii biscuits were ascertained by evaluating quality of the products.The results showed that low gluten flour as baking percentage of 100%,adding15% Pleurotus eryngii powder,35% soft white sugar,70% butter,15% egg and 5% milk powder,and baking at temperature of190 ℃/200 ℃ for 18 min.The shelf life of Pleurotus eryngii biscuits was 109 days by ASLT method.