银耳酥性饼干的工艺优化及消化特性评价  

Process Optimization and Digestive Characteristics Evaluation of Tremella Crispy Biscuits

作　　者：邓凯波[1,2] 黄雅萍 屠颖晶 王为为 郑宝东[1,2] DENG Kai-bo;HUANG Ya-ping;TU Ying-jing;WANG Wei-wei;ZHENG Bao-dong(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China;China-Ireland International Cooperation Centre for Food Material Science and Structure Design,Fuzhou 350002,Fujian,China;Fujian Institute for Food and Drug Quality Control,Fuzhou 350003,Fujian,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]中国-爱尔兰国际合作食品物质学与结构设计研究中心,福建福州350002 [3]福建省食品药品质量检验研究院,福建福州350003

出　　处：《食品研究与开发》2018年第19期79-85,共7页Food Research and Development

基　　金：福建农林大学国际科技合作与交流项目(KXGH17001);2018年福建省特种淀粉品质科学与加工技术重点实验室开放基金资助项目(FJDF201807)

摘　　要：以银耳粉和低筋面粉为主要原料,经冷粉面团制作工艺,以饼干质构(硬度、咀嚼性、脆性)、色泽和感官评分为指标,通过单因素和响应面优化试验获得银耳酥性饼干工艺的最优配方(以低筋面粉100 g计):银耳29 g,植物黄油55 g,白砂糖30 g,玉米淀粉4 g,全脂奶粉7.5 g,鸡蛋液32 g,水10 g,焙烤温度170℃。该配方饼干色泽诱人,酥脆可口。在此条件下,饼干的血糖生成指数(glycemic index,GI)由77.5降至67.6,属中等GI食品,适合需控制血糖值稳定的特殊人群食用。体外试验结果表明,银耳添加量对饼干的GI值有显著影响(p<0.05)。With silverware and low gluten flour as the main raw materials,the optimum formulation of the tremella crispy biscuit was obtained by single factor and response surface.With the texture of the biscuit(hardness,chewiness,fragility),color and sensory score as the index,the addition(100 g of low gluten flour)of tremella was 29 g,55 g of the addition of botanical butter,30 g white granulated sugar,4 g corn starch,7.5 g whole milk powder,32 g egg juice and 10 g water,baking temperature 170℃.The formula of biscuits has attractive color and crispy taste.Under this condition,the biscuit glycemic index(GI)was reduced from 77.5 to 67.6,which belongs to medium GI food and was more suitable for special people,such as those who need to stabilize blood sugar levels.The results of in vitro tests showed that the addition of tremella had a significant effect on the GI value of biscuits(p<0.05).

关 键 词：银耳 酥性饼干 工艺 品质特性 慢消化功能 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]