Processing of Crunchy Mushroom Cookies

LAI Pu-fu; CHEN Jun-chen; ZHONG Li-yi; SHEN Heng-sheng; LI Yi-bin; WENG Min-jie

doi:10.19303/j.issn.1008-0384.2016.09.014

Volume 31 Issue 9

Nov. 2016

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Article Navigation > Fujian Journal of Agricultural Sciences > 2016 > 31(9): 971-974

LAI Pu-fu, CHEN Jun-chen, ZHONG Li-yi, SHEN Heng-sheng, LI Yi-bin, WENG Min-jie. Processing of Crunchy Mushroom Cookies[J]. Fujian Journal of Agricultural Sciences, 2016, 31(9): 971-974. doi: 10.19303/j.issn.1008-0384.2016.09.014

Citation:

LAI Pu-fu, CHEN Jun-chen, ZHONG Li-yi, SHEN Heng-sheng, LI Yi-bin, WENG Min-jie. Processing of Crunchy Mushroom Cookies[J]. Fujian Journal of Agricultural Sciences, 2016, 31(9): 971-974. doi: 10.19303/j.issn.1008-0384.2016.09.014

Citation:

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Processing of Crunchy Mushroom Cookies

doi: 10.19303/j.issn.1008-0384.2016.09.014

LAI Pu-fu^{1, 2, 3
,},
CHEN Jun-chen^{1, 2, 3
,
,},
ZHONG Li-yi⁴,
SHEN Heng-sheng^{1, 2, 3},
LI Yi-bin^{1, 2, 3},
WENG Min-jie^{1, 2, 3}

1.
Research Institute of Agri-Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China
2.
Agricultural Product Processing Research Centre, Fujian Academy of Agricultural Sciences Fuzhou, Fujian 350003, China
3.
National R & D Center For Edible Fungi Processing, Fuzhou, Fujian 350003, China
4.
Edible Fungi Station of Wuping Agriculture Bureau, Wuping, Fujian 364300, China

Received Date: 2016-06-02
Rev Recd Date: 2016-07-30
Publish Date: 2016-09-28

Abstract

Abstract

Using the dried powder made of Pleurotus eryngii by-product along with wheat flour, sugar, palm oil, seasonings and other ingredients, a crunchy cookie product was developed. Based on the orthogonal experiment and sensory evaluation, the optimized ratio of the crust:pastry was determined to be 3:5; the mixture for the coating crust, 70% of high gluten wheat flour, 5% of the mushroom powder, 0.9% of baking powder; and, the formulas for the cookie dough, 45% of low gluten wheat flour, 10% of the mushroom powder, 30% of palm oil, and 15% of sugar. The resulting product had a typical brownish baked color, crunchy texture, and appealing P.eryngii aroma. Its nutritional value was improved over the similar conventional products on the market suggesting a plausible new venue for the utilization of P.eryngii by-product.
- Pleurotus eryngii,
- by-product,
- crunchy cookie,
- crust,
- pastry

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References(11)

References

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