滑子菇菌柄膳食纤维饼干的制作及工艺优化

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中图分类号：TS219 文献标识码：A DOI编码：10.3969/j.issn.1006—6500.2025.09.007

Abstract：ToexpandtheresearchdirectionofproductsusingPholiotanamekoasafunctionalbasematerialandincreasetheadded valueofPholiotanameko，thisstudyfirsttokodinarylowglutenflourasthemainrawmaterial，addedauxiliarymaterialssuchas Pholiotanamekostipepowder，butter，yeast，milk，ndwhitesugartoproducePholiotanamekoscuits，andsudiedthefoulaand processingtechnologyof thebiscuits.SecondlybasedonthefomulaandprocesingtechnolgyofthepreparedPholiotanameko biscuits，withtesensoryvalutionofolotnameoiscuitsasteindexsigleactorexprimentsndfouractotleel orthogonalexperimentaldesignwerecarredoutontheaditionamountsofPholiotanamekostipepowder，whitesugarbuernd yeastinthebiscuits.Inadition，troughthequalitydetectionofthebiscuits，theprocsingtechologyofPholiotanamekobiscuits wasoptimized.TheresultsshowedthattheoptimalformulaofPholiotanamekobiscuitswasbasedon1OOgofordinarylow-gluten flour，with 11%Pholiota nameko stipe powder， 23% white sugar， 25% butter， 1% yeast， 30% milk， and 15% egg. Under these conditions， thefinishedPholiotanameko biscuitshadamoderatesmellcrisptaste，oviousaroma，andcompletestructure.Inconclusion，this studyclarifiedtheoptimalforulaofPholiotanamekobiscuitsandprovidedaeferenceforthedevelopmentofproductsusingPholiota nameko as a functional base material.

KeyWords：Pholiota nameko biscuit;processingformula;orthogonal experiment

滑子菇，学名光帽鳞伞（Pholiotanameko），属担子菌纲，原产地为日本，是主要的人工栽培食用菌之一，且具有一定药用价值的菌类，菌盖呈淡黄色至黄褐色，因子实体表面附有黏液，手感黏滑，故名滑子菇。（剩余9848字）