中文摘要：

在单因素实验的基础上,采用正交设计对即食复合香菇杏鲍菇面制品制作工艺进行了优化;然后制定了产品质量标准。实验结果表明：即食复合香菇杏鲍菇面制品的最佳工艺条件为：菇类添加量3%,水35%,食盐2%,熟化温度30℃,熟化时间30 min;此时产品感官得分为86.4,水分含量10.90%、灰分0.49%、膳食纤维含量6.1%。

英文摘要：

Based on the single factor experiment, a four-factor and three-level orthogonal design of production process of ready-to-eat flour product of compound lentinus edodes and Pleurotus eryngii was optimizated. And then, its product quality standard was formulated. The results showed that the optimal conditions was amount of edible fungus 3%, water 35%, salt 2%, rest temperature 30 ℃ and rest time 30 rain. Under the optimum conditions, the sensory score was 86.4, water content 10.90%, ash content 0.49%, total dietary fiber content 6.1%.