豆渣杏鲍菇菌丝曲奇饼干的配方优化

doi:10.6048/j.issn.1001-4330.2022.09.019

新疆农业科学 ›› 2022, Vol. 59 ›› Issue (9): 2240-2246.DOI: 10.6048/j.issn.1001-4330.2022.09.019

• 园艺特产·贮藏保鲜加工·土壤肥料·节水灌溉·草业·食品工艺技术 • 上一篇下一篇

豆渣杏鲍菇菌丝曲奇饼干的配方优化

袁华伟¹(), 魏溢¹, 赵余¹, 陶涛¹, 周敏¹, 江佳骏¹, 李莉¹, 徐洲¹, 唐江², 娄恺¹()

1.宜宾学院质量管理与检验检测学部/香料植物资源开发与利用四川省高校重点实验室，四川宜宾 644000
2.四川省安岳县绿源柠檬发展有限公司，四川安岳 642350

收稿日期:2020-12-07 出版日期:2022-09-20 发布日期:2023-01-16
通信作者: 娄恺
作者简介:袁华伟（1967-），男，四川安岳人，研究员，博士，研究方向为发酵食品生产与品质控制，（E-mail）843204747@qq.com
基金资助:
四川省科技厅科技创新创业苗子工程重点项目(18MZGC0005);四川省教育厅科研重点项目(18ZA0540);香料植物资源开发与利用四川省高校重点实验室开放基金(2020XLZ005);固态发酵资源利用四川省重点实验室开放基金(2018GTJ014);宜宾学院科研项目(2020YY04)

Formulation Optimization of Cookie With Okara Pleurotus eryngii Mycelium

YUAN Huawei¹(), WEI Yi¹, ZHAO Yu¹, TAO Tao¹, ZHOU Min¹, JIANG Jiajun¹, LI Li¹, XU Zhou¹, TANG Jiang², LOU Kai¹()

1. Faculty of Quality Management and Inspection Quarantine/Key Lab of Aromatic Plant Resources Exploitation and Utilization in Sichuan Higher Education， Yibin University， Yibin Sichuan 644000， China
2. Sichuan Anyue Lvyuan Lemon Development Co.， Ltd， Anyue Sichuan 642350， China

Received:2020-12-07 Online:2022-09-20 Published:2023-01-16
Correspondence author: LOU Kai
Supported by:
Key projects of science and technology innovation and entrepreneurship seedling project of Sichuan Science and Technology Department(18MZGC0005);Key Fund Project of Sichuan Provincial Department of Education(18ZA0540);Key Lab of Aromatic Plant Resources Exploitation and Utilization in Sichuan Higher Education(2020XLZ005);Soild-state Fermentation Resource Utilization Key Laboratory of Sichuan Province(2018GTJ014);Research project of Yibin University(2020YY04)

摘要/Abstract

摘要：

【目的】 研发一种富含豆渣和杏鲍菇营养成分的新型豆渣杏鲍菇菌丝体饼干。【方法】 以豆渣固态发酵培养杏鲍菇菌丝体作为原料，研究豆渣杏鲍菇菌丝体、白砂糖、黄油、鸡蛋添加量对曲奇饼干品质的影响，采用单因素试验和正交试验，感官评定曲奇饼干，确定最佳配方。【结果】 影响豆渣杏鲍菇菌丝体饼干品质的主次顺序为菌丝体、黄油、白砂糖、鸡蛋；以面粉100%计，豆渣杏鲍菇菌丝体曲奇饼干的最优配方为豆渣杏鲍菇菌丝体6%、白砂糖32%、黄油46%、鸡蛋45%。【结论】 豆渣杏鲍菇菌丝体曲奇饼干的研制改善豆渣食品的口感，营养丰富，产品具有较好的感官品质，理化指标、微生物指标符合国家标准。

关键词: 豆渣杏鲍菇菌丝体; 曲奇饼干; 配方优化; 感官评定

Abstract:

【Objective】 In order to make full use of bean dregs and develop new food， a new type of cookie was developed by solid-state fermentation of Pleurotus eryngii mycelium. The effects of the amount of bean dregs Pleurotus eryngii mycelium， sugar， butter and eggs on the quality of cookies were studied. 【Method】 The sensory evaluation of cookies was carried out by single factor test and orthogonal test to determine the best formula. 【Result】 The results showed that the main and secondary factors affecting the quality of biscuits were mycelium， butter， white granulated sugar and eggs； the optimal formula of biscuits was 6% of Pleurotus eryngii mycelium， 32% of sugar， 46% of butter and 45% of eggs. The development of biscuits with bean dregs and Pleurotus eryngii mycelium improved the taste of bean dregs food and was rich in nutrition The product has good sensory quality， and the physicochemical and microbiological indexes meet the national standards. 【Conclusion】 The results of this study can provide a theoretical reference for the development and utilization of bean dregs and Pleurotus eryngii mycelium in cookies and other products.

Key words: okara Pleurotus eryngii mycelium; cookie; formulation optimization; sensory evaluation

中图分类号:

袁华伟, 魏溢, 赵余, 陶涛, 周敏, 江佳骏, 李莉, 徐洲, 唐江, 娄恺. 豆渣杏鲍菇菌丝曲奇饼干的配方优化[J]. 新疆农业科学, 2022, 59(9): 2240-2246.

YUAN Huawei, WEI Yi, ZHAO Yu, TAO Tao, ZHOU Min, JIANG Jiajun, LI Li, XU Zhou, TANG Jiang, LOU Kai. Formulation Optimization of Cookie With Okara Pleurotus eryngii Mycelium[J]. Xinjiang Agricultural Sciences, 2022, 59(9): 2240-2246.

图/表 9

表 1 配方优化正交实验因素水平

Table 1 Factors level of orthogonal experiment for formula optimization

水平 Level	A菌丝体添加量 Mycelium addition （%）	B糖粉添加量 Sugar addition （%）	C黄油添加量 Butter addition （%）	D鸡蛋添加量 Egg addition （%）
1	5	31	4	43
2	6	32	4	45
3	7	33	4	47

表 2 饼干感官品评分

Table2 Cookie sensory evaluation score table

项目Item	评分标准 Standard for evaluation	得分 Score
色泽（20分） Color（20 points）	呈深黄且均匀，无焦边，有油润感呈深黄色，表面色泽较均匀，稍有过焦、过白现象颜色过深，有过焦、过白现象	15~20 10~15 1~10
气味（15分） Odor（15 points）	有明显的香味，无异味有微微香味，无异味有焦糊的苦味，无香味，有异味	10~15 5~10 1~5
口感滋味（30分） Flavor（30 points）	口感酥松可口，不黏牙口感较酥松，不黏牙口感坚硬，紧实发艮，黏牙	20~30 10~20 1~10
外观形态（15分） Shape（15 points）	外形完整，线路清楚，饼形摊散适度，无连边外形完整，纹路较清楚，饼形摊散适度，少许连边外形不完整，纹路不清楚，饼形摊散不足，有连边	10~15 5~10 1~5
组织结构（20分） Tissues structure （20 points）	断面结构呈细密多孔状，无较大孔洞断面结构呈分散多孔状，空洞大小不一断面结构无孔洞	15~20 10~15 1~10

图 1 不同菌丝体添加量下饼干感官变化

Fig. 1 Effect of mycelium addition on cookie sense

图 2 不同白砂糖添加量下饼干感官变化

Fig. 2 Effect of sugar addition on cookie sense

图 3 不同黄油添加量下饼干感官变化

Fig. 3 Effect of butter addition on cookie sense

图 4 不同鸡蛋添加量下饼干感官变化

Fig. 4 Effect of egg addition on cookie sense

表 3 配方优化正交试验极差

Table 3 Range analysis of orthogonal experiment for formula optimization

实验号 Experiment number	A	B	C	D	评分 Points
1	1	1	1	1	70.08
2	1	2	2	2	83.48
3	1	3	3	3	77.32
4	2	1	2	3	90.42
5	2	2	3	1	89.04
6	2	3	1	2	83.88
7	3	1	3	2	80.78
8	3	2	1	3	83.38
9	3	3	2	1	87.72
k1j	230.88	241.28	237.34	246.84
k2j	263.34	255.9	261.62	248.14
k3j	251.88	248.92	247.14	251.12
k1j均值 K1j average value	76.96	80.43	79.11	82.28
k2j均值 K1j average value	87.78	85.30	87.21	82.71
k3j均值 K1j average value	83.96	82..97	82.38	83.71
R	10.82	4.87	8.09	1.43
主次因素 Primary and secondary factors	A>C>B>D
最佳组合 Best Combination	$A 2 B 2 C 2 D 3$

表 3 配方优化正交试验极差

Table 3 Range analysis of orthogonal experiment for formula optimization

实验号 Experiment number	A	B	C	D	评分 Points
1	1	1	1	1	70.08
2	1	2	2	2	83.48
3	1	3	3	3	77.32
4	2	1	2	3	90.42
5	2	2	3	1	89.04
6	2	3	1	2	83.88
7	3	1	3	2	80.78
8	3	2	1	3	83.38
9	3	3	2	1	87.72
k1j	230.88	241.28	237.34	246.84
k2j	263.34	255.9	261.62	248.14
k3j	251.88	248.92	247.14	251.12
k1j均值 K1j average value	76.96	80.43	79.11	82.28
k2j均值 K1j average value	87.78	85.30	87.21	82.71
k3j均值 K1j average value	83.96	82..97	82.38	83.71
R	10.82	4.87	8.09	1.43
主次因素 Primary and secondary factors	A>C>B>D
最佳组合 Best Combination	$A 2 B 2 C 2 D 3$

表 4 饼干品质比较

Table 4 Quality comparison of cookie

质构参数 Texture parameters	普通曲奇饼干 Ordinary cookies	豆渣杏鲍菇菌丝体饼干 Bean dregs Pleurotus eryngii mycelium cookies
硬度 Hardness （N）	149.13±0.62	116.74±0.56
咀嚼性 Chewiness （N）	1.48±0.01	2.95±0.01
黏性 Viscosity （N·s）	-0.20±0.01	-0.19±0.01
脆性 Fragility （N）	104.65±1.02	93.12±0.87
氨基酸态氮 Amino acid nitrogen （g/100g）	0.96±0.01	1.03±0.02
感官评分 Cookie sensory evaluation （score）	87.39±1.02	90.42±0.98

表 5 豆渣杏鲍菇菌丝体饼干质量检测

Table 5 Quality test results of cookie with okara Pleurotus eryngii Mycelium

	检测项目 Test items	依照标准 Standard	检测方法 Test method	限量值 Limited value	检测结果 Test results
理化指标 Physico-chemical factor	水分（H₂O）%	GB5009.3-2010	直接干燥法	≤4.0	3.60±0.03
	酸价（KOH）（mg/g）	GB5009.229-2016	冷溶剂自动电位滴定法	≤5	0.50±0.01
	过氧化值（以脂肪计）（g/100g）	GB5009.227-2016	滴定法	≤0.25	0.14±0.00
	脂肪（g/100g）	GB5009.6-2016	索氏抽提法	≥16.0	27.32±0.25
微生物指标 Microbiological indicators	菌落总数（CFU/g）	GB4789.2-2016	平板计数法	≤10⁵	600±10
	大肠杆菌数（CFU/g）	GB4789.3-2016	平板计数法	≤10²	30±1
	霉菌（CFU/g）	GB4789.15-2016	平板计数法	≤50	未检出

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豆渣杏鲍菇菌丝曲奇饼干的配方优化

Formulation Optimization of Cookie With Okara Pleurotus eryngii Mycelium

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