油凝胶对传统板栗酥加工及其品质特性的影响  

Effect of oleogel on processing and quality characteristics of traditional chestnut crisp

作　　者：张园园 刘畅 王子伟 肖付刚[3] ZHANG Yuan-yuan;LIU Chang;WANG Zi-wei;XIAO Fu-gang(College of Food Science,Xinyang Agriculture and Forestry University,Xinyang 464000,Henan,China;Engineering and Technology Research Center for the Comprehensive Utilization of Characteristic Food Resources in Dabie Mountain,Xinyang 464000,Henan,China;Food and Pharmacy College,Xuchang University,Xuchang 461000,Henan,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000 [2]河南省大别山特色食物资源综合利用工程技术研究中心,河南信阳464000 [3]许昌学院食品与药学院,河南许昌461000

出　　处：《粮食与油脂》2023年第8期57-61,72,共6页Cereals & Oils

基　　金：河南省科技攻关项目(212102310912);信阳农林学院青年基金项目(QN2021029)。

摘　　要：在板栗酥面皮中添加油凝胶,分析其面团特性及产品品质。结果表明:添加8#、10#凝胶与猪油相比,面皮密度、烘焙损失率、油脂迁移率均无显著差异,产品感官品质在口感、结构及风味方面较为相近,过氧化值在储藏前30 d内趋势一致且数值相近,除8#凝胶外,面皮质构参数均出现显著下降。在储藏初期,板栗酥面皮水分含量相对较高,后趋于平稳,水分活度始终在0.56~0.68之间起伏。在整个储藏期间,菌落总数小于104CFU/g、霉菌小于150 CFU/g、大肠菌群小于10 CFU/g、金黄色葡萄球菌小于100 CFU/g,沙门氏菌未检出,微生物指标均符合GB 7099—2015和GB 29921—2021中的相关规定。可考虑用8#、10#凝胶替代或部分替代猪油添加到烘焙制品中,以减少饱和脂肪酸的摄入量。Oleogel was added to the chestnut pastry to analyze the dough characteristics and product quality.The results showed that compared with lard,the addition of 8#and 10#gel had no significant difference in dough density,baking loss rate and oil migration rate,the product sensory quality in taste,structure and flavor was similar,the trend of peroxide value was consistent and similar within 30 d before storage,except 8#gel,dough texture parameters were significantly decreased.At the early stage of storage,the moisture content of chestnut pastry was relatively high,and then tended to stabilize,and the moisture activity always fluctuated between 0.56 and 0.68.During the whole storage period,the total number of colonies was less than 104 CFU/g,mold was less than 150 CFU/g,coliform group was less than 10 CFU/g,Staphylococcus aureus was less than 100 CFU/g,Salmonella was not detected,and the microbial indexes complied with the relevant provisions in GB 7099—2015 and GB 29921—2021.8#and 10#gel could be considered to replace or partially replace lard in baked goods to reduce the intake of saturated fat acids.

关 键 词：蜡基茶油凝胶 起酥油 板栗酥面皮 品质特性 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程]