摘要
以小球藻发酵液为原料制备小球藻豆饼。以感官评分为指标,在单因素试验的基础上通过响应面法优化小球藻豆饼的加工工艺,并对小球藻豆饼的品质进行分析。结果表明:最佳加工工艺为以马铃薯变性淀粉质量为基准,小球藻发酵液添加量43%、大豆油添加量12.5%、黄原胶添加量1.2%、大豆蛋白添加量7.9%。在此条件下,小球藻豆饼的能量为893 kJ/100 g,主要成分为蛋白质21.6 g/100 g、碳水化合物16.8 g/100 g、钠73 mg/100 g、脂肪6.5 g/100 g、水分31 g/100 g,且具有一定的抗氧化能力。
Chlorella bean cake was prepared,using Chlorella fermentation broth as raw material.Using sensory score as indicators,the process technology of Chlorella bean cake was optimized by response sur-face method on the basis of single factor experiment,and the quality of Chlorella bean cake was ana-lyzed.The results showed that based on the mass of modified potato starch the optimum process was as follows:addition of Chlorella fermentation broth 43%,addition of soybean oil 12.5%,addition of xan-than gum 1.2%and addition of soybean protein 7.9%.Under these conditions,the energy of the Chlo-rella bean cake was 893 kJ/100 g,and its main ingredients were protein 21.6 g/100 g,carbohydrate 16.8 g/100 g,sodium 73 mg/100 g,fat 6.5 g/100 g and water 31 g/100 g,it had certain antioxidant capacity.
作者
兰彪
马文仲
赵羚汐
孙广仁
LAN Biao;MA Wen-zhong;ZHAO Ling-xi;SUN Guang-ren(Zhuhai Guangzao Life Science Co.,Ltd.,Zhuhai 519080,Guangdong,China;College of Forestry,Beihua University,Jilin 132013,Jilin,China;School of Chemistry,Baicheng Normal University,Baicheng,137000,Jilin,China)
出处
《粮食与油脂》
北大核心
2023年第11期74-79,共6页
Cereals & Oils
基金
吉林省重点科技研发项目(20180201061NY)。
关键词
小球藻豆饼
大豆蛋白
感官评分
Chlorella bean cake
soybean protein
sensory score
