超微豆渣部分替代面粉对广式月饼品质的影响  

Effect of partial substitution of wheat flour with okara flour on the quality of Guang-style moon cake

作　　者：叶韬[1] 陈志娜[1] 尹琳琳[1] 李娟娟[1] 杨苗[1] 顾永忠 王云[1] 陆剑锋[3] YE Tao CHEN Zhi-na YIN Lin-lin LI Juan-juan YANG Miao GU Yong- zhong WANG Yun LU Jian- feng(College of Bioengineering, Huainan Normal University, Huainan 232038, China Anhui Bagongshan Bean Foods Product Co., Huainan 232200, China College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China)

机构地区：[1]淮南师范学院生物工程学院,安徽淮南232038 [2]安徽八公山豆制品有限公司,安徽淮南232200 [3]合肥工业大学食品科学与工程学院,安徽合肥230009

出　　处：《食品工业科技》2017年第6期256-260,共5页Science and Technology of Food Industry

基　　金：安徽省科技重大专项项目(15czz03096);淮南师范学院自然科学研究项目(2014xj54)

摘　　要：本研究拟通过豆渣替代部分面粉以制备高膳食纤维广式月饼。首先对普通粉碎豆渣(NGO)、高风超微豆渣(HW-SPO)、低风超微豆渣(LW-SPO)的粒度分布进行测定,并比较不同粒度豆渣替代面粉所制备月饼的感官差异,对粉碎方法进行筛选,然后考察所筛超微豆渣的替代量(8%、12%、16%、20%、24%)对月饼色泽、TPA(Texture Profile Analysis)质构、感官特性的影响。结果表明:NGO、HW-SPO、LW-SPO的中位径D_(50)分别为76.33、47.74、36.07μm,添加HW-SPO、LW-SPO的月饼在成型性和口感上要优于NGO月饼;随HW-SPO替代量的增加,月饼的红值a*显著(p<0.05)增加,明度指数L*无显著变化;月饼的硬度、凝聚性、胶粘性、咀嚼性以及回复性均呈现先增加后下降的趋势,且替代量为20%时达到最大值;随着添加量增大,月饼的油腻感下降,棕红色加深,但外观和绵软性变差,替代量为16%时,豆香味最浓郁。因此,可以使用16%的高风超微豆渣(HW-SPO)替代面粉以制备豆渣月饼。In order to prepare dietary fiber fortified Guang- style moon cake, okara was tried to substitute partial of wheat flour. Firstly,the size distributions of normal grinding okara （ NGO ） , superfine grinding okara with high wind （ HW- SPO ） and superfine grinding okara with low wind（LW-SPO） were measured, and the sensory difference of moon cake made from these different sized okara were compared to screen for the best.Then, the effect of the replacement level of HW-SPO （8% , 12% , 16% ,20%, 24% ）on color, texture profile analysis （TPA）, sensory characteristics of moon cake were studied. The results showed that ： the D50 of NGO, HW- SPO, LW- SPO were 76.33 μm,47.74 μm and 36.07 μm respectively.The formability and taste of moon cake prepared by HW-SPO or LW-SPO were better than that of NGO.With the increase of okara substitution, the a ＊ value of moon cake inereased（p 〈 0.05 ）,while the L＊ value was not significant changed, and the hardness, cohesiveness, gumminess, chewiness and resilience of the moon cake increased at first and then descended, and reached to the maximum at the substitution level of 20% .The addition of okara reduced the oiliness of the moon cake, and deepened the color of brown,but the appearance and softness of moon cake became inferior,and the moon cake with the substitution of 16% okara obtained the best soy-flavor.The results indicate that HW-SPO can be used up to 16% for the production of cheaper and healthier moon cake.

关 键 词：豆渣 广式月饼 超微粉碎 色泽 质构 感官特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]