蓝莓酒渣添加量对曲奇饼干品质及抗氧化性的影响  

Effect of Adding Blueberry Wine Residue on the Quality and Antioxidant Properties of Cookies

作　　者：张海婷 陆红佳[1] 刘丽娜 戴媛 ZHANG Haiting;LU Hongjia;LIU Li'na;DAI Yuan(College of Landscape Architecture and Life Sciences,Chongqing University of Arts and Science,Chongqing402160,China)

机构地区：[1]重庆文理学院园林与生命科学学院,重庆402160

出　　处：《农产品加工》2022年第9期1-5,9,共6页Farm Products Processing

基　　金：重庆市大学生创新创业训练计划项目(S202010642030);重庆市教育委员会科学技术研究资助项目(KJQN201901325,KJQN201901336);重庆市自然科学基金面上项目(CSTC2019JCYJ-MSXMX0785)。

摘　　要：将蓝莓酒渣以不同的添加量(0,2%,4%,6%,8%)添加到曲奇饼干中,通过测定曲奇饼干的烘烤损失率、延展度、硬度、比容、色泽及抗氧化性等指标,明确其对曲奇饼干的品质和抗氧化能力的影响。结果表明,与对照组相比,添加蓝莓酒渣后曲奇饼干的烘烤损失率增大,蓝莓酒渣添加2%时曲奇饼干延展度最大,添加量4%时比容最小。随着蓝莓酒渣的添加,L^(*)值呈现减小的趋势,a^(*)值出现增大的趋势,b^(*)值则反之;曲奇饼干的硬度先增大后减小,添加量6%时产品的硬度达到最大;抗氧化性方面,蓝莓酒渣的添加可以增加其抗氧化性,当蓝莓酒渣添加量为8%时,其铁还原力、DPPH自由基清除率和ABTS+自由基清除率达到最大值。该研究为蓝莓酒渣的应用提供理论参考。The blueberry dregs were added to the cookies in different amounts(0,2%,4%,6%,8%),and the baking loss rate,elongation and hardness of the cookies were measured by specific volume,color and oxidation resistance,etc.,to clarify its impact on the quality and antioxidant capacity of cookies.The results showed that the baking loss rate of cookies after adding blueberry dregs increased compared with the control group.When the blueberry dregs was added 2%,the cookie dough had the largest extension,and when the addition amount was 4%,the specific volume was the smallest.With the addition of blueberry dregs,the L^(*)value showed a decreasing trend,the a^(*)value showed an increasing trend,and the b^(*)value was on the contrary;the hardness of the cookie first increases and then decreases,and the addition amount was 6%of the product.The hardness reached its maximum.In terms of antioxidant properties,the addition of blueberry dregs could increase its antioxidant properties.When the amount of blueberry dregs added was 8%,its iron reducing power,DPPH free radical scavenging rate and ABTS+·scavenging rate reached the maximum.This study provided a theoretical reference for the application of blueberry dregs.

关 键 词：蓝莓酒渣 添加量 曲奇饼干 抗氧化 

分 类 号：TS205.1[轻工技术与工程—食品科学]