挤压稳定化玉米胚芽添加量对桃酥品质影响研究  

Study on the Effect of Adding Amount of Extrusion Stabilized Corn Germ to Peach Crisp

作　　者：王可心[1] 肖志刚[1,2] 李凡姝 何东[1] 王鹏 单秀峰[1] 王含[2] 高育哲 WANG Kexin;XIAO Zhigang;LI Fanshu;HE Dong;WANG Peng;SHAN Xiufeng;WANG Han;GAO Yuzhe(Shenyang Normal University,Shenyang 110034,China;Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]沈阳师范大学,辽宁沈阳110034 [2]沈阳农业大学,辽宁沈阳110866

出　　处：《现代食品》2020年第24期130-132,145,共4页Modern Food

基　　金：国家自然基金项目(编号:32072139);辽宁省农业攻关及产业化指导计划项目(编号:32019JH8/10200020);辽宁省重点研发计划项目(编号:31584949193607);辽宁省高等学校基本科研项目专项资金(编号:3LQN201704);沈阳师范大学博士科研启动项目(编号:3BS201517)。

摘　　要：玉米胚芽是工业生产淀粉的主要副产物,富含蛋白质、维生素E、膳食纤维和植物甾醇等营养元素。将玉米胚芽作为原料添加到桃酥中,不仅可以丰富产品的营养,还可以改善产品的品质。本文研究了稳定化玉米胚芽添加量对桃酥品质的影响。结果表明,当添加25%的玉米胚芽时,桃酥具有更低的容重和烘焙损失率,脆性最佳,内聚性合理,饼干酥脆不黏牙。本研究为功能性食品的开发和粮油副产物综合利用方面提供了有效参考。Corn germ is the main by-product of industrial starch production,which is rich in nutrients such as protein,vitamin E,dietary fiber and phytosterol.Adding corn germ as raw material to peach crisp can not only enrich the nutrition of products,but also improve the quality of products.In this paper,the effect of stabilized corn germ addition on the quality of peach crisp was studied.The results showed that when 25%corn germ was added,peach crisp had lower bulk density and baking loss rate,the brittleness was the best,the cohesiveness was reasonable,and the biscuit crisp was not sticky.This study provides an effective reference for the development of functional food and the comprehensive utilization of grain and oil by-products.

关 键 词：玉米胚芽 挤压稳定化 膳食纤维 桃酥 质构 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]