无糖低热量魔芋饼干的配方优化  

Formula Optimization of Sugar-Free and Low-Calorie Konjac Biscuits

作　　者：司波[1] 曹玉发[1] 陆洋 方靖靖 吕丽爽[2] 卢永翎 SI Bo;CAO Yufa;LU Yang;FANG Jingjing;LYU Lishuang;LU Yongling(Suqian Product Quality Supervision and Testing Institute,Suqian 223800,China;School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023,China)

机构地区：[1]江苏省宿迁市产品质量监督检验所,江苏宿迁223800 [2]南京师范大学食品与制药工程学院,江苏南京210023

出　　处：《食品科技》2020年第7期180-187,共8页Food Science and Technology

基　　金：宿迁市重点研发计划项目(现代农业)(L2019010);国家自然科学基金面上项目(31571783)。

摘　　要：在无蔗糖添加、脱除淀粉条件下,以魔芋粉、谷朊粉、麦麸粉、玉米油及木糖醇为主要原料,研制了一款无糖、低热量的饼干。以感官评分、质构和热量为指标进行单因素实验和正交实验分析,研究混合粉质量比(魔芋粉、谷朊粉、麦麸粉)、木糖醇添加量、玉米油添加量对饼干的影响,并运用气相色谱-质谱联用仪(GC-MS)检测分析了饼干的风味物质。结果表明:最佳饼干配方为魔芋粉:谷朊粉:麦麸粉(质量比2:2:1)总量100 g、木糖醇30 g、玉米油35 g、全蛋液25 g、脱脂乳粉10 g、泡打粉1 g、盐1 g,冷冻2 h后,上火160℃、下火140℃,烘焙时间15 min。按此配方制作的魔芋饼干感官评分可达82分,内聚性、弹性和咀嚼性适宜,硬度稍高。热量值低于市售饼干平均值13%,且美拉德有害产物乙二醛、甲基乙二醛及晚期糖基化终产物的含量分别减少了82%、56%和53%,GC-MS共检测出16种主要风味物质,保留并多于市售饼干的风味物质。也为糖尿病患者及减肥人士提供一种健康安全美味的休闲食品。A sugar-free,low-calorie and starch removal biscuit was developed with konjac powder,gluten powder,wheat bran flour,corn oil and xylitol as the main raw materials.The effect of three factors(mixture ratio of konjac flour,gluten flour and wheat bran flour,the addition of xylitol and corn oil)on sensory evaluation,texture analysis and calorific value were probed by single-factor and orthogonal experiments when GC-MS analyze the flavor substances.The results showed that the optimal formula of biscuits was as follows(the total flour weight is 100 g):mass ratio of konjac flour,gluten flour and wheat bran flour is 2:2:1,xylitol 30 g,corn oil 35 g,egg 25 g,non-fat milk powder 10 g,baking powder 1 g and salt 1 g.Frozen for 2 h,the dough was baked for 15 minutes under 160℃/140℃.Under the optimun conditions,the sensory score of konjac biscuits was 82.Although the hardness was a little higher,the cohesiveness,elasticity and chewiness were suitable.The caloric value was 13%lower than the average value of commercially available biscuits,and the content of harmful products of Maillard including glyoxal,methylglyoxal and advanced glycation and products were reduced by 82%,56%and 53%respectively.At the same time,gas chromatography-mass spectrometry was used to detect the main flavor substances against commercially available biscuits.A total of 16 major flavor substances were detected which is more than the commercially available one.Therefore,the konjac biscuits provide a healthy and safe leisure food for diabetics and dieters.

关 键 词：无糖 低热量饼干 魔芋 感官品质 质构 晚期糖基化终产物 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]