摘要
为研制一款营养丰富的饼干制品,提高西兰花的综合利用率,本研究利用热风干燥技术和超微粉碎技术制备西兰花粉,以感官评分为评价指标,对西兰花粉添加量、小苏打添加量、酵母添加量、植物油添加量和烘烤时间进行单因素试验,以确定影响西兰花苏打饼干品质的4个主要因素(西兰花粉、小苏打、酵母及植物油添加量),以感官评分为响应值,基于响应面Box-Behnken试验设计原理,建立回归方程预测模型,确定最佳制作工艺。并对优化配方下所制产品的理化、微生物和质构指标与普通苏打饼干进行比较。结果表明,优化后西兰花苏打饼干的最佳配方为西兰花粉、小苏打、干酵母及植物油添加量分别为8.82、0.78、1.41和15.17 g/100 g,其产品感官评分85.00分。西兰花苏打饼干的水分(2.11±0.01)%、油脂(23.70±0.20)%、叶绿素含量(6.85±0.15) mg/kg、蛋白质含量(10.70±0.30)%、酸价(0.28±0.02) mg/g、DPPH清除率(5.15±0.50)%、硬度968.572±338.491、脆度6.000±2.646和酥度13.556±4.851;与普通苏打饼干相比,其水分、叶绿素含量、蛋白质含量、DPPH清除率和脆度明显增加(P<0.05),各项理化和卫生指标均符合相关标准。研究结果为西兰花的高值化利用提供参考。
In order to develop a nutrient-rich biscuit product and improve the comprehensive utilization rate of broccoli,the pouder of broccoli was prepared by hot air drying technology and ultrafine grinding technology.The sensory score was used as the evaluation index to conduct a single factor test on the addition amount of broccoli powder,the addition amount of baking soda,the addition amount of dry yeast,the addition amount of vegetable oil and the baking time.In order to determine the four main factors affecting the quality of broccoli soda biscuits(the addition amount of broccoli powder,baking soda,dry yeast and vegetable oil),the sensory score was taken as the response value,and the regression equation prediction model was established based on the response surface Box-Behnken experimental design principle to determine the best production process.The physicochemical,microbiological and nutritional indexes of the product prepared under the optimized formula were compared with those of ordinary soda biscuitss.The results showed that the optimal formula of the optimized broccoli soda biscuits was 8.82,0.78,1.41 and 15.17 g/100 g of broccoli powder,baking soda,dry yeast and vegetable oil,respectively,and the sensory score of the product was 85.00.The contents of water(2.11±0.01)%,oil(23.70±0.20)%,chlorophyll content(6.85±0.15)mg/kg,protein content(10.70±0.30)%,acid value(0.28±0.02)mg/g,DPPH clearance rate(5.15±0.50)%,The hardness was 968.572±338.491,the crispness was 6.000±2.646,and the crispness was 13.556±4.851.Compared with common soda biscuits,its water content,chlorophyll content,protein content,DPPH clearance and brittleness were significantly increased(P<0.05),and the physicochemical and health indexes were in line with the corresponding national standards.The results provided references for the high-value utilization of broccoli.
作者
张思瑶
王冰清
陈妍蕾
沈哲勇
陈培云
ZHANG Siyao;WANG Bingqing;CHEN Yanlei;SHEN Zheyong;CHEN Peiyun(College of Biological and Environmental Science,Zhejiang Wanli University,Ningbo 315000,China)
出处
《安徽农学通报》
2024年第20期95-102,共8页
Anhui Agricultural Science Bulletin
基金
宁波市公益基金项目“西兰花及茎叶深加工综合利用与开发”(2021S069)
浙江省大学生创新创业训练项目。
关键词
西兰花粉
响应面设计
苏打饼干
工艺配方
broccoli powder
response surface design
soda biscuits
process formula
