焙烤工艺优化对蛹虫草焙烤食品的非功能性研究  

Investigation of non-functional of the baking technology of Cordyceps militaris baked food

作　　者：刘璐[1] 丁城[1] 汪超[1] 周梦舟[1] 

机构地区：[1]湖北工业大学工业发酵湖北省协同创新中心湖北省食品发酵工程技术研究中心,武汉430068

出　　处：《食品科技》2017年第4期90-95,共6页Food Science and Technology

基　　金：湖北省自然科学基金项目(2015CFB678);湖北省级教育部门青年人才项目(Q20151412);大学生创新创业项目(201610500)

摘　　要：为了开发蛹虫草焙烤食品并提高其中营养价值和保健功能,以虫草素和腺苷含量为评价指标,研究面粉类型、焙烤温度、焙烤时间、初始水分含量、蛹虫草粉添加量、蛹虫草粉固体大小和面团静置时间对焙烤后虫草素和腺苷含量的影响。根据单因素试验结果,对蛹虫草焙烤食品的焙烤工艺进行正交试验的优化,得到最佳的焙烤工艺为使用高筋粉、焙烤温度上火140℃、下火120℃、焙烤时间20 min、初始水分含量15%、蛹虫草粉添加量10%、蛹虫草粉过80目筛和面团静置时间5 min,该条件下焙烤后虫草素含量为1521.0413μg/g,腺苷含量为1281.8962μg/g。In order to develop and improve the Cordyceps baked food nutrition and health function, the contents of cordycepin and adenosine as evaluation indexes, the effect on the contents of cordycepin and adenosine of baked food of flour type, baking temperature, baking time, initial moisture content, the amount of powder, Cordyceps militaris solid powder size and the standing time of the baked dough were studied. According to the results of single factor test, optimize the baking technology of Cordyceps militaris baked food were studied by orthogonal test, the best baking technology were that the use of high gluten flour, baking temperature is 140 ℃/120 ℃, baking time is 20 min, the initial moisture content of 15%, the amount of Cordyceps militaris powder 10%, powder passed D180 bore diameter and dough standing time 5 min, under the condition of baking, cordycepin content is 1521.0413 μg/g, adenosine content is 1281.8962μg/g.

关 键 词：蛹虫草 焙烤 工艺优化 虫草素 腺苷 HPLC 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]