摘要
为了满足消费者对口味多样化、保健型食品的需求,开发一款具有猴头菇风味的新型戚风蛋糕。本研究通过单因素实验和响应面试验构建Box-Behnken多元回归模型对猴头菇戚风蛋糕配方进行优化,探究不同添加量的猴头菇粉、绵白糖、鸡蛋对蛋糕质构和感官特性的影响,并对最终产品的营养物质及理化指标进行测定。结果表明,猴头菇戚风蛋糕的最佳工艺配方为:猴头菇粉添加量22.40 g,低筋面粉100 g,牛奶添加量75 g,绵白糖添加量93.70 g,玉米油添加量45 g,鸡蛋添加量242.85 g,塔塔粉1 g。按此配方生产的猴头菇戚风蛋糕外表呈浅褐色,组织细腻均匀、有弹性且有猴头菇独特的香味,且感官评分为91.16±1.05分。产品的干燥失重为35.9%,脂肪为12.2%,蛋白质为9.59%,过氧化值为0.032 g/100 g,酸价为0.77 mg/g以上指标均符合国家标准要求。本文的研究结果可为我国食用菌精深加工和功能性烘焙食品开发及标准化生产提供理论参考。
In order to meet the needs of consumers for diversified taste and health food,a new type of Chiffon cake with Hericium erinaceus flavor was developed.In this study,Box-Behnken multiple regression model was constructed through single factor experiment and response surface experiment to optimize the formula of Hericium erinaceus Chiffon cake.Effects of different amounts of Hericium erinaceus powder,white sugar and egg on texture and sensory characteristics of cake were investigated.The nutrients and physical and chemical parameters of the optimized Chiffon cake were determined.Results showed that the optimal process formula of Hericium erinaceus Chiffon cake was as follows:Hericium erinaceus powder 22.40 g,low gluten flour 100 g,milk 75 g,white sugar 93.70 g,corn oil 45 g,egg 242.85 g and tata powder 1 g.Hericium erinaceus Chiffon cake produced according to this formula had the light brown appearance,delicate and even organization,elasticity and unique fragrance of Hericium erinaceus.Its sensory score was 91.16±1.05.The drying weight loss of the product was 35.9%.Fat and protein contents were 12.2%and 9.59%,respectively.The peroxide value and acid value were 0.032 g/100 g and 0.77 mg/g,respectively.These determination results were in line with the national standard requirements.The results of this study can provide theoretical reference for the deep processing of edible fungi and the development and standardization of functional baked products.
作者
严康玲
于立梅
白卫东
曾晓房
肖更生
董浩
YAN Kangling;YU Limei;BAI Weidong;ZENG Xiaofang;XIAO Gengsheng;DONG Hao(College of Light Industry and Food Sciences,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Guangzhou 510225,China;Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture and Rural Affairs,Guangzhou 510225,China;Academy of Contemporary Agricultural Engineering Innovations,Guangzhou 510225,China)
出处
《食品工业科技》
CAS
北大核心
2023年第21期234-242,共9页
Science and Technology of Food Industry
基金
广东省岭南特色食品科学与技术重点实验室项目(2021B1212040013)
广东省驻镇帮镇扶村农村科技特派员项目(KTP20210224)
广东省仲恺农业工程学院-广州质量监督检测研究院联合培养研究生示范基地项目(粤教研函2021〕2号)
仲恺农业工程学院研究生教育创新计划项目(KA220160221)
广东省科协青年科技人才培育计划项目(SKXRC202317)。
关键词
猴头菇蛋糕
配方优化
响应面
质构
Hericium erinaceus cake
formula optimization
response surface
texture
