全营养高浓缩型食用菌谷物饼干产品特性研究

目的研发一种全营养高浓缩型食用菌谷物饼干（全营养饼干）。方法选用低筋粉、黄油、白砂糖、发芽糙米粉、蛹虫草粉、乳清蛋白及低聚果糖为原料,研发出一种全营养高浓缩型食用菌谷物饼干,按照国标测定全营养饼干的水分、碳水化合物、蛋白质、脂肪、膳食纤维及灰分等营养指标,并与普通饼干进行比较;利用电子鼻和顶空固相微萃取-气相色谱-质谱联用技术测定其风味成分,同时表征其质构及色差等物理特性指标。结果全营养饼干的碳水化合物含量相较于普通饼干下降了13.57%,但其膳食纤维含量显著提升,总碳水化合物含量稳定,蛋白质水平提升了135.67%,达到16.45 g/100 g,同时引入γ-氨基丁酸、虫草素和虫草多糖等活性...

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Bibliographic Details
Published in食品安全质量检测学报 Vol. 8; no. 5; pp. 1642 - 1650
Main Author 吴香香 闫鸣 蔡天成 王帅康 张俊筱 潘力
Format Journal Article
LanguageChinese
Published 南京财经大学食品科学与工程学院,南京,210046 2017
Subjects
发芽糙米
营养成分
蛹虫草
风味物质
食用菌
饼干
发芽糙米
biscuits
营养成分
edible fungi
饼干
nutritional components
flavor components
风味物质
Cordyceps militaris
germinated brown rice
蛹虫草
食用菌
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ISSN2095-0381

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Summary:目的研发一种全营养高浓缩型食用菌谷物饼干（全营养饼干）。方法选用低筋粉、黄油、白砂糖、发芽糙米粉、蛹虫草粉、乳清蛋白及低聚果糖为原料,研发出一种全营养高浓缩型食用菌谷物饼干,按照国标测定全营养饼干的水分、碳水化合物、蛋白质、脂肪、膳食纤维及灰分等营养指标,并与普通饼干进行比较;利用电子鼻和顶空固相微萃取-气相色谱-质谱联用技术测定其风味成分,同时表征其质构及色差等物理特性指标。结果全营养饼干的碳水化合物含量相较于普通饼干下降了13.57%,但其膳食纤维含量显著提升,总碳水化合物含量稳定,蛋白质水平提升了135.67%,达到16.45 g/100 g,同时引入γ-氨基丁酸、虫草素和虫草多糖等活性成分,口感更为酥脆。全营养饼干具有更为丰富的香气成分,检测出50种挥发性风味物质,以中长链和长链烷烃类、醛类及醇类为主,全营养饼干挥发性成分中醛类、醇类、酯类及杂环和芳香族化合物含量较普通饼干显著提升,并引入了2-甲基丁醛、1-辛烯-3-醇、2-戊基呋喃及2-乙基-5-甲基吡嗪等食用菌特有的风味成分。结论本研究研发出一种营养素供应齐全、香气风味独特的食用菌谷物烘焙食品,实现了可食性资源的高效整合,满足了人们对于对新型营养食品的需求,推动了谷物烘焙产品的研发及全营养高浓缩食品的发展。
Bibliography:Objective To develop a kinds of complete and optimum nutrition edible fungus grain biscuit （complete ＆ optimum nutrition biscuit）.Methods Low-gluten flour,butter,white sugar,germinated brown rice flour,Cordyceps militaris,whey protein and fructo-oligosaccharides were used as materials to develop complete ＆ optimum nutrition biscuits.The contents of water,carbohydrate,protein,fat,dietary fiber and ash were determined by national standards and compared with common biscuits.The flavor components were investigated by E-nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC-MS）.Meanwhile,the physical properties such as texture and color difference were characterized.Results The content of carbohydrate in complete ＆ optimum nutrition biscuits decreased by 13.57% compared with that of common biscuits,but the content of dietary fiber was significantly increased,and the total carbohydrate content was stable.The protein level increased by 135.67% which was up to 16.45 g/100 g,an
ISSN:2095-0381