甘蓝红营养强化型曲奇饼干的制备与消化特性  

Preparation and digestive characteristics of cabbage red nutritional fortified cookies

作　　者：方晓峰 熊勇 彭盛峰 刘伟[1] FANG Xiaofeng;XIONG Yong;PENG Shengfeng;LIU Wei(State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047,China;Jiangxi Danxia Biotechnology Co.,Ltd.,Yingtan 335001,Jiangxi,China)

机构地区：[1]南昌大学食品科学与资源挖掘全国重点实验室,江西南昌330047 [2]江西丹霞生物科技股份有限公司,江西鹰潭335001

出　　处：《南昌大学学报（工科版）》2023年第3期234-241,共8页Journal of Nanchang University(Engineering & Technology)

摘　　要：以油包水(W/O)乳液为载体负载甘蓝红,制备出甘蓝红营养强化型曲奇饼干,并考察不同甘蓝红添加形式对饼干中甘蓝红稳定性与消化特性的影响。结果表明:甘蓝红W/O乳液以质量分数为1%的PGPR作为乳化剂,0.2%的WPI作为抗氧化剂,油水相质量比为8:2,甘蓝红质量分数为2%,甘蓝红W/O乳液在饼干的烘焙和贮藏过程中稳定性明显高于甘蓝红水溶液形式,并在消化过程中表现出更为优异的稳定性和生物可接受率。The water-in-oil(W/O)emulsion was used as carrier to carry cabbage red,and nutritional fortified cookies were pre-pared based on it.The effects of different forms of cabbage red on the stability and digestive characteristics of cabbage red in biscuits were investigated.The results showed that the condition of W/O emulsion loaded cabbage red are as follows:PGPR with mass density of 1%was used as emulsifier,0.2%WPI was used as antioxidant,the ratio of oil-water phase was 8��2,and the cabbage red concentration was 2%.The stability of cabbage red W/O emulsion was evidently higher than that in cabbage red water solution during baking and stor-age of biscuits,and showed more excellent stability and biological acceptability in the process of digestion.

关 键 词：甘蓝红 油包水乳液 饼干 稳定性 消化 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]