花菇燕麥餅干配方優(yōu)化及品質分析

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Optimization of Formula and Quality Analysis of Shiitake Mushroom Oats Biscuits

JIN Yuhui， HU Wenjing

（College ofFood Science and Engineering， Xinyang Agriculture and Forestry University， Xinyang 4640oo， China）

Abstract： Using shitake mushrooms as raw materials and sensory evaluation as evaluation indicators， single factor and orthogonal experiments were conducted to investigate the effects of shitake mushroom powder addition， oat flour addition，sugar powder addition，and buter addition on the sensory quality of shitakeoat biscuits.The optimal processng formula for shitakeoat biscuits Was determined，and their quality indicators were evaluated.The results showed that the optimal process formula for shiitake oat biscuits was based on 100g of low gluten flour， with a shiitake powder addition of 4% ，oat powder addition of 10% ， sugar powder addition of 35% ， butter addition of 80% and milk addition of 8% .The biscuits produced under these conditions had a fresh and sweet taste， with a rich oat aroma，aburnt yellow color，a crispyand delicate texture，a sensory score of 89，and a polysaccharide contentof up to 4.3g/100g

Keywords： shiitake mushroom; oats; biscuits

花菇，又稱香菇，因其易于種植，產量高，富含多種營養(yǎng)成分已成為人們日常飲食中不可或缺的食物原料之一。（剩余4151字）