杏鲍菇饼干的生产工艺及货架期预测

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

摘要: 以杏鲍菇粉代替部分面粉,探讨杏鲍菇饼干的生产工艺及货架期。选择杏鲍菇粉、糖粉和黄油的添加量以及烘烤时间和烘烤温度为单因素进行梯度实验,通过对产品品质进行评价,确定其最佳工艺参数为:以低筋面粉量为烘焙百分比100%,杏鲍菇粉15%,糖粉35%,黄油70%,全蛋液15%,奶粉5%,烘烤温度为上火190℃,下火为200℃,烘焙18 min;同时应用ASLT法预测杏鲍菇饼干的货架期为109 d。

Abstract: 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.