基于响应面法优化北虫草蛋卷工艺及其品质分析  

Optimization of Cordyceps militaris Egg Roll Technology and Quality Analysis Based on Response Surface Methodology

作　　者：赵欢 贺晓龙[1,2] 王晓涧 赵瑞华[1,2] 邵雅婷 王逸初[1] 高瑜 ZHAO Huan;HE Xiaolong;WANG Xiaojian;ZHAO Ruihua;SHAO Yating;WANG Yichu;GAO Yu(College of Life Science,Yan'an University,Yan'an 716000,China;Shaanxi Engineering Research Center for Conservation and Utilization of Regional Biological Resources,Yan'an 716000,China;Yan'an Biogan Biotechnology Co.,Ltd.,Yan'an 716000,China)

机构地区：[1]延安大学生命科学学院,陕西延安716000 [2]陕西省区域生物资源保育与利用工程技术研究中心,陕西延安716000 [3]延安菌舰生物科技有限公司,陕西延安716000

出　　处：《食品工业科技》2023年第12期185-192,共8页Science and Technology of Food Industry

基　　金：陕西省重点研发计划(2020NY-078);陕西省教育厅服务地方专项项目(20JC037);延安大学产学研合作项目(XCZX202101)。

摘　　要：目的:以低筋小麦粉为主要原料,添加北虫草粉、鸡蛋液、黄奶油、白砂糖等制作北虫草蛋卷。方法:通过单因素实验和响应面试验构建Box-Behnken多元回归模型,对北虫草蛋卷的配方进行优化,通过TMS-PRO质构仪进行质构特性测定,根据食品安全国家标准测定产品性能指标。结果:以低筋小麦粉总量为基准,当北虫草粉添加量为6%、鸡蛋液添加量为25%、白砂糖添加量为30%、黄奶油添加量为37%,在此条件下,北虫草蛋卷感官评分为91.0。各项性能指标均符合国家安全标准,且具有良好的持水性与持油性,北虫草蛋卷硬度为34.03±0.49 N;黏着性为-1.34±0.01 N·s;凝聚性为0.13±0.01 mJ;咀嚼性为3.36±0.23 N;弹性为0.76±0.01 mm。结论:相较于全粉蛋卷,北虫草蛋卷具有高蛋白、高虫草素、高持水性、低脂肪和低持油性的特点,营养价值更优。With low gluten wheat flour as main raw material,Cordyceps militaris egg rolls were made by adding C.militaris powder,egg liquid,yellow cream and white granulated sugar,etc.Methods:Box-Behnken multiple regression model was constructed through single factor test and response surface methodology to optimize the formula of C.militaris egg rolls.Texture parameters were determined by TMS-PRO texture analyzer,and product performance indexes were determined according to the national food safety standards.Results:The optimum formula for egg rolls was as follows,C.militaris powder 6%,egg liquid 25%,white granulated sugar 30%,and yellow cream 37%based on the total amount of low gluten wheat flour.Under the optimal conditions,the sensory score of C.militaris egg rolls was up to 91.0 points.All the performance indexes were in line with the national safety standards,and had good water and oil retention.The hardness of C.militaris egg rolls was 34.03±0.49 N,adhesion was−1.34±0.01 N·s,the cohesiveness was 0.13±0.01 mJ,mastication was 3.36±0.23 N,the elasticity was 0.76±0.01 mm.Conclusion:Compared with the whole powder egg rolls,C.militaris egg rolls had better nutritional values with characteristics of high protein,high fat,high cordycepin,high water holding capacity and low oil holding capacity.

关 键 词：北虫草 蛋卷 配方优化 质构分析 持水性 持油性 

分 类 号：TS201.1[轻工技术与工程—食品科学]