鱼骨粉高钙干蛋糕制备工艺的研究  

A Study on the Preparation Technology of High Calcium Dry Cake with Fish Bone Powder

作　　者：郭娟娟 斯维维 郑宗平 陈洪彬 GUO Juanjuan;SI Weiwei;ZHENG Zongping;CHEN Hongbin(School of Oceanology and Food Sciences,Quanzhou Normal University,Quanzhou Fujian 362000,China;Key Laboratory of Inshore Resources Biotechnology(Quanzhou Normal University)Fujian Province University,Quanzhou Fujian 362000,China)

机构地区：[1]泉州师范学院海洋与食品学院,福建泉州362000 [2]近海资源生物技术福建省高校重点实验室(泉州师范学院),福建泉州362000

出　　处：《泉州师范学院学报》2022年第2期1-10,共10页Journal of Quanzhou Normal University

基　　金：国家自然科学基金青年基金(32001625);福建省自然科学基金青年基金(2020J05159)。

摘　　要：将鱼骨粉作为钙补充剂添加到干蛋糕中,以提高干蛋糕的营养价值.采用单因素试验和正交试验为主要研究方法,以比容、感官评价以及质构分析为评价指标来确认鱼骨粉干蛋糕最佳配方:鱼骨粉4 g,鸡蛋100 g,糖粉50 g,低筋面粉50 g,牛奶25 g,植物油35 g,食盐1 g;烘烤条件:上火160℃,下火150℃,45 min;烘干条件:上火155℃,下火145℃,35 min.对比不同制备方法得到的鱼骨粉制成的干蛋糕在质构特性和钙含量,结果表明,在干蛋糕中添加鱼骨粉能够明显提高钙的含量,其中经过超微粉碎后的鱼骨粉制成的干蛋糕钙离子释放量最高.In this paper, fish bone meal was added to dry cake as calcium supplements to improve the nutritional value of dry cake. Single factor test and orthogonal test were used as the main research methods;and specific volume, sensory evaluation and texture analysis were used as evaluation indexes to confirm the optimal formula of fish bone meal cake: fish bone meal 4 g, egg 100 g, sugar powder 50 g, low gluten flour 50 g, milk 25 g, vegetable oil 35 g and salt 1 g;baking conditions include: upper fire 160 ℃, lower fire 150 ℃, baking 45 min;drying conditions are: upper fire 155 ℃, lower fire 145 ℃, drying 35 min. Additionally, by comparing the texture characteristics and calcium content of the dry cakes, which made of fish bone meal prepared by different methods, the results show that added fish bone meal to the dry cake could obviously improve the calcium content, and the calcium release of the dry cake made of fish bone meal after superfine grinding is the highest.

关 键 词：鱼骨粉 钙补充剂 干蛋糕 质构特性 

分 类 号：TS209[轻工技术与工程—食品科学]