马蹄笋粉特性及其酥性饼干制作研究  

Study on functional properties of powder from aging bamboo shoots and its utilization for cookies

作　　者：李荷[1] 原晶[1] 姜天甲[1] 郑小林[1] 

机构地区：[1]浙江工商大学食品与生物工程学院浙江省果蔬保鲜与加工技术研究重点实验室,浙江杭州310018

出　　处：《食品工业科技》2015年第13期229-233,共5页Science and Technology of Food Industry

基　　金：浙江省重大科技专项计划项目(2011C12051);浙江工商大学研究生科技创新项目(1110XJ1513143)

摘　　要：本文主要研究马蹄笋粉对胆固醇、胆酸钠和重金属离子的体外吸附能力,马蹄笋粉不同添加量对小麦粉糊化特性影响的规律,以及利用马蹄笋粉制作酥性饼干的最佳配方。结果表明:马蹄笋粉在p H2和p H7时对胆固醇的吸附量分别为17.11、1.02mg/g,对浓度为2、3mg/m L胆酸钠吸附量分别为64.70、75mg/g;马蹄笋粉对四种混合重金属离子具有一定的吸附作用,吸附能力Pb2+>Cd2+>Cu2+>Zn2+;马蹄笋粉添加量的增加对小麦粉糊化的峰值粘度、最低粘度、最终粘度、回生值和糊化时间影响较大,但对崩解值和糊化温度没有显著影响;采用单因素及正交分析、感官评价确定了利用马蹄笋粉制作酥性饼干的最佳配方为:小麦粉∶马蹄笋粉∶白砂糖∶膨松剂∶植物油=100∶15∶25∶1.5∶15,感官得分为51.4。Adsorption capacity of cholesterol,sodium cholate and heavy metal ions in vitro of bamboo powder from aging parts of harvested bamboo shoots（ Dendrocalamopsis oldhami） ,influence of added the bamboo powder on pasting properties of wheat starch, and the best formulation of bamboo cookies were investigated in this paper.The result showed that the adsorption of cholesterol were 17.11mg/g and 1.02mg/g under pH2 and pH7, and the adsorption quantity were 64.7mg/g and 75mg/g respectively,when the cholic acid sodium concentration were 2 and 3mg/mL.The adsorption capacity for four heavy metals decreased in the following order： Pb2＋ 〉 Cd2＋ 〉 Cu2＋ 〉 Zn2＋.Peak viscosity, trough viscosity, final viscosity, setback and peak time changed obviously with increasing addition of bamboo powder, but there were no significant influence on breakdown and pasting temperature,Also ,the bamboo cookies processing conditions were determined based on single factor test and L9 （34） orthogonal experiments for sensory evaluation, and the best formulation was as following：wheat starch： bamboo powder：sugar： sweller：vegetable oil = 100： 15：25：1.5：15, and the score was 51.4.

关 键 词：马蹄笋粉 吸附能力 糊化特性 酥性饼干 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]