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
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(
)
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(1968-),男,河南叶县人,研究员,博士,研究方向为食品微生物, (E-mail)loukai@tsinghua.org.cn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:
YUAN Huawei1(), WEI Yi1, ZHAO Yu1, TAO Tao1, ZHOU Min1, JIANG Jiajun1, LI Li1, XU Zhou1, TANG Jiang2, LOU Kai1(
)
Received:
2020-12-07
Published:
2022-09-20
Online:
2023-01-16
Supported by:
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。
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.
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 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 |
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 |
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 |
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 |
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 |
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 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 |
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 |
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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