白灵菇无糖营养饼干的工艺优化及其消化特性  

Process Optimization and Digestive Characteristics of Sugar-free Nutritional Biscuits Prepared with Fruit Bodies of Pleurotus nebrodensis

作　　者：王彦平[1] 钱道明 刘晓丽[1] 汤高奇[1] 朱维军[1] WANG Yan-ping;QIAN Dao-ming;LIU Xiao-li;TANG Gao-qi;ZHU Wei-jun(Henan Vocational College of Agriculture,Zhengzhou 451450,Henan,China;Russian State-run Sports University,Moscow 105122,Russia)

机构地区：[1]河南农业职业学院,河南郑州451450 [2]俄罗斯体育大学,俄罗斯莫斯科105122

出　　处：《食品研究与开发》2023年第8期137-142,共6页Food Research and Development

基　　金：河南农业职业学院科研创新团队项目(HNACKT-2019-02、HNACKT-2020-05、HNACKT-2021-01)。

摘　　要：以低筋小麦粉和白灵菇粉为主要原料,研发白灵菇无糖营养饼干。通过单因素和正交试验优化白灵菇无糖营养饼干的最佳工艺参数,并通过饼干的感官品质、剪切力分析各因素对饼干品质的影响,通过体外模拟消化试验评估饼干的体外消化特性。结果显示,以低筋小麦粉和白灵菇粉总量(100%)为基重,白灵菇粉添加量10%、木糖醇添加量25%、食用盐添加量0.5%、油脂添加量30%、泡打粉添加量3%为最佳工艺配方。在此条件下制得的白灵菇无糖营养饼干口感酥松、白灵菇风味尚佳。饼干淀粉水解指数(hydrolysis index,HI)和预估血糖生成指数(estimated glycemic index,EGI)分别为62.43、73.98。通过理化指标和微生物指标检测,此种饼干的品质符合国家标准。This study aims to develop sugar-free nutritional biscuits with low-gluten wheat flour and powder of dried fruit bodies of Pleurotus nebrodensis(hereinafter referred to as the powder)as the main raw materials.The process parameters of the biscuits were optimized by single factor test and orthogonal test.The influence of various factors was evaluated based on sensory quality and shear force of the yielded biscuits,and in vitro simulation test was conducted to assess the digestive characteristics of the biscuits.Taking the total amount of low-gluten wheat flour and the powder of dried fruit bodies of P.nebrodensis(100%)as the basis weight,the optimal formula was as follows:10%powder of dried fruit bodies of P.nebrodensis,25%xylitol,0.5%edible salt,30%oil,and 3%baking powder.The yielded biscuits were crisp with ideal flavor of the fruit bodies of P.nebrodensis.The hydrolysis index(HI)and estimated glycemic index(EGI)of the biscuits were 62.43 and 73.98,respectively.According to the test result of physico-chemical indexes and microbial indexes,the quality of the biscuits met the national standard.

关 键 词：白灵菇 营养饼干 正交试验 品质分析 消化特性 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]