富铁发酵大豆粉对果丹皮品质的影响  

Effect of the Iron-rich Microbial Fermentation of Soybean Meal on the Quality of Hawkthorn Sweeten

作　　者：李茉[1] 刘芳[1] 温馨[1] 彭郁[1] 倪元颖[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,国家果蔬加工工程技术研究中心,北京100083

出　　处：《食品工业》2015年第11期147-151,共5页The Food Industry

基　　金：国家科技支撑项目(2011BAD39B00)

摘　　要：富铁发酵大豆粉是由微生物发酵而来的铁强化剂,研究了富铁发酵大豆粉对果丹皮理化指标和感官品质的影响。结果显示,富铁发酵粉的添加对果丹皮的水分含量,总糖含量,可滴定酸含量无显著性影响。当富铁发酵粉添加量为190-240 mg/100 g时,对果丹皮的色泽、质构影响较小,但随添加量增加果丹皮的色泽与质构受到影响,其红度下降,黄度上升。此外,当添加量范围为190-240 mg/100 g时,富铁果丹皮与空白组相比感官评价差异较小。The iron-rich microbial fermentation of soybean meal is the Iron supplements which produced by means of microorganism fermentation.The effects of the iron-rich microbial fermentation of soybean meal on the quality of hawkthorn sweeten roll were studied.The result indicated that there was not significantly difference in moisture content,total sugar content and the titratable acid content of hawkthorn sweeten roll when the iron-rich soybean meal was added.Then,there was also not significantly difference in the color and the texture of hawkthom sweeten roll when 190-240 mg/100 g of the iron-rich soybean meal was added.However,the color and texture was effected with increase of additive amount,the amount of a^＊ fell and the amount of b^＊ increased.In addition,comparing the iron-fortified hawkthom sweeten roll with the control group,the difference of sensory evaluation was smaller when 190-240 mg/100 g of the iron-rich soybean meal was added.

关 键 词：富铁大豆粉 果丹皮 铁强化 色泽 质构 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]