摘要
[目的]榆黄菇和秀珍菇具有丰富的营养价值和保健功能,将食用菌菇粉添加到面包中,可以弥补普通面包营养成分单一的不足,同时赋予面包不同的风味与口感。[方法]以榆黄菇和秀珍菇2种食用菌为原料,以感官评分为指标,基于单因素试验和响应面试验优化面包配方,开发营养丰富的榆黄菇/秀珍菇面包。同时测定其色泽、质构特性、蛋白质含量、酸度、比容、水分等指标。[结果]榆黄菇/秀珍菇面包的最佳工艺配方为以高筋小麦粉为基准,榆黄菇与秀珍菇混合菇粉添加量8.1%、白砂糖添加量17.4%、酵母添加量1.4%、黄油添加量14.7%、食盐添加量1.4%、水添加量55.0%,以此配方生产的榆黄菇/秀珍菇面包具有菇粉的香味、色泽偏红棕色、形态饱满、气孔大小一致,有弹性。与基础面包相比,榆黄菇/秀珍菇面包色泽变暗、偏红棕色;咀嚼性、粘附性、内聚力、回弹力和酸度增加,硬度、弹性在统计学上没有差异。比容、水分和酸度都符合GB/T 20981-2007中对面包的要求。[结论]榆黄菇/秀珍菇面包的外观形态、质构特性和色泽均在消费者所能接受的范围内,且蛋白质含量高于普通面包。本研究为食用菌菇粉面包的产品开发提供了基础的理论与数据支撑,同时也可促进榆黄菇和秀珍菇等食用菌的深加工产品开发。
[Objective]Pleurotus citrinopileatus and Pleurotus geesteranus possess rich nutritional value and health benefits.Add-ing edible mushroom powder to bread can supplement the insufficient nutritional components of ordinary bread and impart differ-ent flavors and textures to the bread.have rich nutritional value and health care function.Adding edible mushroom powder to bread can make up for the deficiency of single nutrient composition of ordinary bread,and give bread different flavor and taste.[Methods]Using P.citrinopileatus and P.geesteranus as raw materials and sensory evaluation as the index,bread formula-tions were optimized based on single-factor experiments and response surface test to develop nutrient-rich P.geesteranus bread.Meanwhile,color,texture characteristics,protein content,acidity,volume ratio,moisture content,and other indicators were measured.[Results]The optimal process formulation for P.geesteranus bread was based on high-gluten wheat flour,with 8.1%mixed mushroom powder of P.citrinopileatus and P.geesteranus,17.4%granulated sugar,1.4%yeast,14.7%but-ter,1.4%salt,and 55.0%water.Bread produced with this formulation had the aroma of mushroom powder,reddish brown color,full shape,uniform pore size,and elasticity.Compared with basic bread,P.citrinopileatus/P.geesteranus bread showed darker color,reddish-brown hue,increased chewiness,adhesiveness,cohesiveness,springiness,and acidity,with no statistically significant differences in hardness and elasticity.Volume ratio,moisture content,and acidity met the requirements of GB/T20981-2007 for bread.[Conclusion]The appearance,texture characteristics,and color of P.geesteranus bread were within the acceptable range for consumers,and the protein content was higher than that of ordinary bread.This study provides theoretical and data support for the development of mushroom powder bread products and promotes the deep processing of P.citrinopileatus,P.geesteranus and other edible fungi products.
作者
高林林
骆勇
陈紫麟
魏永真
王周利
赵子丹
Gao Linin;Luo Yong;Chen Ziin;Wei Yongzhen;Wang Zhoui;Zhao Zidan(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China;Institute for Agri-food Standards and Testing Technology,Yinchuang 750000,China)
出处
《山西农业大学学报（自然科学版）》
CAS
北大核心
2024年第3期89-98,共10页
Journal of Shanxi Agricultural University(Natural Science Edition)
基金
宁夏农林科学院对外科技合作专项项目(DW-X-2022001-05)
宁夏自然科学基金项目(2021AACO3279)。
关键词
榆黄菇
秀珍菇
面包
配方优化
营养价值
Pleurotus citrinopileatus
Pleurotus geesteranus
Bread
Formula optimization
Nutritional value
