【摘要】 以杏鲍菇下脚料为原料,添加低筋面粉、糯米粉等辅料经过再造型,采用微波真空膨化技术生产杏鲍菇脆片。采用感官评价和质构分析对产品进行评价,通过单因素和正交试验确定杏鲍菇脆片的最佳工艺参数:以杏鲍菇粉、低筋面粉和糯米粉的总量为烘焙百分比100%,杏鲍菇粉用量40%,低筋面粉和糯米粉的比值1∶1,水添加量60%,醒发时间60 min,在微波功率3 kW和真空度0.095 MPa的条件下膨化23 min。在此工艺下制作的复合即食杏鲍菇脆片外形完整,厚薄均匀、色泽淡黄、整体酥脆和淡淡的杏仁香味,具有较高的营养价值。更多还原

【Abstract】 Taking the Pleurotus eryngii scraps as raw material, adding low gluten flour, glutinous rice flour and other accessories, reformatting instant crisps of Pleurotus eryngii were produced through microwave vacuum puffing production. According to the sensory score and texture analysis to evaluate the product, the optimum technological parameters of Pleurotus eryngii crisps were determined by single factor and orthogonal experiments. The results showed that Pleurotus eryngii powder, low gluten flour and glutinous rice flour as baking percentage of 100%, Pleurotus eryngii powder 40%, the ratio of low gluten flour to glutinous rice 1∶1, water 60%, proofing for 60 min, microwave puffing at 3 kW and vacuum degree of 0.095 MPa for 23 min. In this process, the product was complete shape, uniform thickness, color yellow, crisp and light the whole flavor of almonds, with high nutritional value.更多还原