海鲜菇酥饼配方优化研究

Research on the Optimization of the Formula for Hypsizygus Marmoreus Crispy Cake

摘要: 以面粉、海鲜菇副产物、白砂糖、棕榈油等作为主要原料，以感官评分为评价指标，采用单因素和正交试验优化海鲜菇酥饼的配方。结果显示：海鲜菇酥饼油酥的最佳配方为海鲜菇副产物粉11%、低筋面粉45%、白砂糖10%、棕榈油34%，油皮的最佳配方为海鲜菇副产物粉8%、高筋面粉90%、泡打粉0.4%、白砂糖1.6%，油皮与油酥质量比为3：5。

Abstract: In this study, by taking wheat flour, Hypsizygus marmoreus by-products, white granulated sugar and palm oil as the main raw materials, and using the sensory evaluation as the evaluation index, the formula of Hypsizygus marmoreus crispy cakes was optimized by single factor and orthogonal experiment. The results showed that the optimum formula for the pastry of Hypsizygus marmoreus crispy cakes was Hypsizygus marmoreus by-product powder 11%, low-gluten flour 45%, white granulated sugar 10% and palm oil 34%; while the optimum formula for the crust of Hypsizygus marmoreus crispy cakes was Hypsizygus marmoreus by-product powder 8%, high gluten flour 90%, baking powder 0.4%, white granulated sugar 1.6%; and the mass ratio of crust to pastry was 3:5.