米曲霉菌发酵豆渣制备饼干的工艺研究与品质分析
Processing Technology and Quality Analysis of Aspergillus oryzae Fermented Soybean Dregs Biscuits
薛伟 1顾佳丽 2王苏月 2曹仲文2
作者信息
- 1. 南京航空航天大学经济与管理学院,江苏南京 211100;江苏旅游职业学院烹饪科技学院,江苏扬州 225127
- 2. 扬州大学旅游烹饪学院,江苏扬州 225127
- 折叠
摘要
为充分利用豆渣并适应人们营养健康需求,本试验将以米曲霉菌发酵后的豆渣制成富含膳食纤维的豆渣饼干.通过单因素试验探讨豆渣、起酥油、白砂糖、脱脂牛奶对豆渣饼干食品感官的影响,在此基础上进行响应面分析,优化豆渣饼干的配方.结果表明:发酵式豆渣饼干的最佳配方(以烘焙百分比表示)为豆渣添加量31％,起酥油添加量41％,脱脂牛奶添加量36％,白砂糖添加量21％.按照此配方生产出的豆渣饼干色泽金黄,酥脆适中,甜度适宜,硬度为33.75 N,内聚性为0.25 Ratio,弹性为0.45 mm,咀嚼性为3.74 Jm,与市场畅销饼干的客观数据接近.各理化指标符合国家标准,发酵豆渣饼干水分含量为3.60％,灰分含量为1.30％,水分活度为0.73,粗脂肪含量为26.00 g·(100 g)-1,粗蛋白含量为10.63 g.(100 g)-1,膳食纤维含量为6.24 g·(100 g)-1.结果为制备出具良好的市场前景的富含膳食纤维的豆渣饼干奠定基础.
Abstract
In order to make full use of soya bean dregs and adapt to people's nutritional and health needs,soya bean dregs fermented with Aspergillus oryzae were made into dried soya bean dregs biscuits rich in dietary fibre.A one-way test was conducted to investigate the effects of soya bean dregs,shortening,sugar and skimmed milk on the organoleptic properties of soya bean dregs biscuits,based on which a response surface analysis was performed to optimize the formulation of soya bean dregs biscuits.The results showed that the optimal formula(expressed as baking percentage)for fermented soya bean dregs biscuits was 31％soya bean dregs,41％shortening,36％skimmed milk and 21％sugar.The dried soya bean dregs biscuits produced according to this formula were golden in colour,moderately crispy,suitably sweet,with a hardness of 33.75 N,cohesion of 0.25 Ratio,elasticity of 0.45 mm and chewiness of 3.74 Jm,which were close to the objective data of the best-selling biscuits in the market,and had a good market potential.Each physical and chemical indicators in line with national standards,fermented soya bean dregs biscuit moisture content of 3.60％,ash content of 1.30％,moisture activity of 0.73,crude fat content of 26.00 g·(100 g)-1,crude protein content of 10.63 g-(100 g)-1,and dietary fibre content of 6.24 g.(100 g)-1.
关键词
大豆/豆渣/米曲霉菌/发酵/响应面分析/质构/食品感官/饼干Key words
soybean/soybean dregs/Aspergillus oryzae/fermented/response surface analysis/texture/food senses/biscuits引用本文复制引用
基金项目
中餐非遗技艺传承文化和旅游部重点实验室开放基金(WLB2202)
江苏省高等学校自然科学研究面上项目(19KDJ530002)
江苏省高等学校"青蓝工程"中青年学术带头人培养项目(SJH202229)
出版年
2024
国家科技期刊平台
NSTL
万方数据