海水稻米糠饼干生产工艺优化及其品质特性分析  

Optimize the Production Process and Quality Characteristics of Sea Rice Bran Biscuit

作　　者：何静盈 李海玲 皮彩玉 唐振冬 徐杰 苏伟明 钟赛意 HE Jing-ying;LI Hai-ling;PI Cai-yu;TANG Zhen-dong;XU Jie;SU Wei-ming;ZHONG Sai-yi(College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,Guangdong Province Engineering Laboratory for Marine Biological Products,Guangdong Provincial Engineering Technology Research Center of Seafood,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Zhanjiang,Guangdong 524088,China)

机构地区：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,广东省亚热带果蔬加工科技创新中心,广东湛江524088

出　　处：《粮油食品科技》2022年第4期111-119,共9页Science and Technology of Cereals,Oils and Foods

基　　金：广东省科技专项资金农业技术攻关专题(2021A05198);广东省高等学校科技创新团队项目(2021KCXTD021)。

摘　　要：米糠是海水稻海红米的主要副产物,含有许多营养素及生理活性物质,对其进行利用开发新产品有利于资源的有效利用。以海水稻米糠为原料,通过单因素实验和响应面实验优化米糠饼干的生产工艺,结合质构、电子鼻测定分析与感官模糊评定方法,分析米糠粉、黄油、白砂糖添加量对米糠饼干的色泽、风味等的影响。结果表明,海水稻米糠饼干最佳配方为:以总面粉质量为基准(100%),低筋面粉63.5%、粟粉23.68%、澄面13.16%、鸡蛋26.32%、黄油59.38%、细砂糖31.12%、米糠粉10.53%,此时米糠饼干的感官评分最高。质构分析发现,随着米糠添加量的增加,饼干的硬度、韧性和脆性及感官评分先升高后下降,饼干色泽不断加深。电子鼻结果表明,不同配方的饼干产品的风味特征之间存在差异,各配方的饼干产品均对氮氧化合物以及硫化物较为敏感,通过主成分分析,可以简单区分不同饼干产品。以期开发海水稻副产品的精加工产品,促进谷物副产物综合深加工利用提供参考。Rice bran is the main by-product of sea rice and sea red rice.It contains many nutrients and physiologically active substances.The use of it and the development of new products are conducive to the effective use of resources.Using sea rice bran as raw material,the production process of rice bran biscuit is optimized through single factor test and response surface test.Combined with texture,electronic nose measurement analysis and sensory fuzzy evaluation method,the influence of the addition of rice bran powder,butter,and white sugar on the color and flavor of the rice bran biscuits is analyzed.The results show that the best formula for sea rice bran biscuit is:low-gluten flour of 63.5%,corn flour of 23.68%,clear noodles of 13.16%,eggs of 26.32%,butter of 59.38%,granulated sugar of 31.12%,rice bran powder of 10.53%(Based on total flour quality(100%)).Rice bran biscuits of such formula scored highest on sensory ratings.The texture analysis found that with the addition of rice bran increasing,the hardness,toughness and brittleness of the optimized biscuits rose first and then fell,and the color continually deepened.The results of the electronic nose showed that there were differences in the flavor characteristics of biscuit products with different formulations.The biscuit products of each formulation were sensitive to nitrogen oxides and sulfides.Through principal component analysis,different biscuit products can be easily distinguished.This research aims to develop refined processed products of sea rice by-products and to provide references for the comprehensive deep processing and utilization of grain by-products.

关 键 词：海红米 米糠 饼干 配方 响应面 品质分析 

分 类 号：TS209[轻工技术与工程—食品科学]