摘要
本文以高温缺氧条件下炭化制得的甘蔗叶生物炭粉为研究对象,主要研究其不同添加量对饼干品质和质构特性的影响。结果表明,甘蔗叶生物炭粉和低筋面粉比例为4/96时,饼干感官评分最高,为82.13分,含水率和硬度最低,脆性和弹性最高,耐贮性最好。随着贮藏时间的延长,甘蔗叶生物炭粉和低筋面粉按重量比为0/100、2/98、4/96、6/94、8/92、10/90的比例混合的饼干含水率、咀嚼性、弹性和内聚性均不断升高,整个贮藏期,含水率分别升高了0.28%、0.52%、0.88%、0.78%、0.90%、0.89%,咀嚼性分别升高了68.92%、62.20%、32.08%、41.20%、81.35%、78.63%,弹性分别升高了34.78%、36.36%、16.67%、17.39%、65.00%、84.21%,内聚性分别升高了44.44%、12.00%、8.33%、21.74%、43.33%、53.33%;饼干脆性和硬度均不断下降,整个贮藏期,脆性分别下降了11.13%、16.08%、9.39%、11.28%、12.39%、15.61%,硬度分别下降了38.81%、32.23%、24.59%、26.63%、31.69%、26.74%。表明甘蔗叶生物炭粉添加量过多或过少对饼干感官品质和质构特性均不利,添加比例为4/96最佳。本研究为生物炭应用于保健食品的研发提供科学参考。
The sugarcane leaves biochar powder under the condition of high temperature oxygen carbonization were used as the research subject,the paper focused on the effect of the sugarcane leaves biochar powder on qualities and texture characteristics of biscuits with different addition amount.The results showed that the biscuits had the highest sensory score of 82.13, the lowest moisture content and hardness, the highest brittleness and springiness;the best storability when the proportion of the sugarcane leaves biochar powder and flour was 4/96. With prolonged storage time, the moisture content, chewiness, springiness and cohesiveness of biscuits with the proportion of the sugarcane leaves biochar powder and flour which were 0/100,2/98,4/96,6/94,8/92,10/90 were all increased ,and the moisture content were increased by 0.28% ,0.52% ,0.88% ,0.78% ,0.90% ,0.89% respectively, the chewiness were increased by 68.92%, 62.20%, 32.08%, 41.20%, 81.35%, 78.63%, the springiness were increased by 34.78%, 36.36%, 16.6？%, 17.39%, 65.00%, 84.21%, the cohesiveness were increased by 44.44%, 12.00% ,8.33% ,21.74% ,43.33% ,53.33% .The brittleness and hardness of biscuits were all decreased, and the brittleness were decreased by 11.13%, 16.08 % ,9.39%, 11.28 %, 12.39%, 15.61%, the hardness were decreased by 38.81% ,32.23% ,24.59% ,26.63% ,31.69% ,26.74%.The results indicated that the quality and texture characteristics of biscuits were unfavourable when sugarcane leaves biochar powder was too more or too less, the best appending proportion was 4/96.The study provided scientific reference for biochar health food.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第5期98-103,108,共7页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31471699)
公益性行业(农业)科研专项(201503001-6)
广西自然科学基金项目(2013GXNSFAA019104
2014GXNSFBA118137)
广西科学研究与技术开发计划项目(桂科合14123001-9)
广西农业科学院基本科研业务专项(2015YT87
2014YZ34
2015JZ76
2015JZ78)
关键词
甘蔗叶生物炭粉
饼干
感官品质
质构特性
sugarcane leaves biochar powder
biscuits
sensory quality
texture characteristics
