摘要
为积极落实“健康中国”战略,满足人们对绿色健康饮食的需求,本文使用鹰嘴豆水替代奶油打发制备植物基巧克力慕斯。文章研究了煮豆时间、零卡糖添加量和打发温度对鹰嘴豆水泡沫性能的影响,以单因素实验研究鹰嘴豆水添加量、零卡糖添加量和混合温度对慕斯感官品质的影响,并在此基础上以响应面试验优化慕斯制备工艺,并对慕斯营养成分进行检测,分别测定了蛋白质、脂肪和总糖含量。结果表明:鹰嘴豆水在煮豆时间40 min、零卡糖添加量10%、打发温度20℃条件下的泡沫性能最佳;慕斯的最优配方与工艺条件为鹰嘴豆水添加量27%、零卡糖添加量17%、混合温度27℃,该条件下慕斯的感官评分为89分,与预测值相近。营养成分检测结果显示每100 g慕斯的蛋白质、脂肪和总糖含量分别为5.4 g、13.7 g和1.4 g,均符合国标要求。最优条件下制备的植物基巧克力慕斯与普通巧克力慕斯相比,感官品质更优,且蛋白质含量更高,脂肪含量更低。
To support the"Healthy China"strategy and to meet people's demands for a green,healthy diet,aquafaba is used instead of cream in plant-based chocolate mousse.The effects of the cooking time,the addition of zero-calorie sugar,and the whisking temperature on the foam properties of aquafaba were studied.A single factor experiment was conducted to investigate the effects of chickpea water addition,zero calorie sugar addition,and mixing temperature on the sensory quality of mousse.Based on this,a response surface methodology was designed using Box-Benhnken to optimize the mousse preparation process.Besides,an analysis of the nutritional composition of the mousse was performed,including content test of protein,fat and total sugar.It was determined that the foam properties of aquafaba were most optimal under the conditions of 40 min of cooking time,a 10%addition of zero-calorie sugar,and a whisking temperature of 20℃.Mousse's best formula and process conditions were 27%aquafaba,17%zero-calorie sugar,and a 27℃mixing temperature.Under these conditions,the sensory score of the mousse was 89 points,which was in line with the predicted value.Based on the nutrient composition test results,the amount of protein,fat,and total sugar in one hundred grams of mousse was 5.4 g,13.7 g,and 1.4 g,respectively,which met the national standard requirements.A plant-based chocolate mousse prepared under optimal conditions is higher in protein,has a lower fat content,and has better sensory quality than conventional chocolate mousse.
作者
叶凌波
朱星桐
解莉
吕新河
吕慧
焦锐
朱云龙
YE Lingbo;ZHU Xingtong;XIE Li;LÜXinhe;LÜHui;JIAO Rui;ZHU Yunlong(Nanjing Institute of Tourism and Hospitality,Jiangsu Key Laboratory of Cuisine and Nutrition Conferred by Jiangsu Provincial Department of Culture and Tourism,Nanjing 211100,China;School of Tourism and Cuisine,Yangzhou University,Yangzhou 225127,China)
出处
《食品工业科技》
CAS
北大核心
2023年第15期231-237,共7页
Science and Technology of Food Industry
基金
江苏省文化和旅游重点实验室研究项目(1021ZDSY)
2022年中国营养学会科研基金——百胜餐饮健康基金课题(CNS-YUM2021-75)。
关键词
植物基
慕斯
鹰嘴豆水
营养
响应面
plant-based
mousse
aquabafa
nutrition
response surface
