不同预处理对六种药食同源食材加工特性及其饼干品质影响研究  

Effects of different pretreatment on processing characteristics and biscuit quality of six medicinal and edible homologous ingredients

作　　者：路晓 李文钊[1] 徐艳朋 李玉爽 王智珍 张亚旭 刘馨阳 阮美娟[1] LU Xiao;LI Wenzhao;XU Yanpeng;LI Yushuang;WANG Zhizhen;ZHANG Yaxu;LIU Xinyang;RUAN Meijuan(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《食品与发酵工业》2024年第12期258-265,共8页Food and Fermentation Industries

基　　金：校企合作技术开发(1800140061)。

摘　　要：以党参、山药、白扁豆、芡实、麦芽和莲子为原料,探究4种预处理方式(直接粉碎、炒制、蒸制和微波)对6种药食同源混合粉特性、面团特性及饼干品质的影响。结果表明,与对照组(直接粉碎)相比,3种处理对营养成分均有不同程度的破坏,3种处理的混合粉的黏度均提高,持水性与持油性得到改善;3种处理均能改善面团的黏弹性,炒制处理的改善效果最好;炒制处理会降低淀粉的短程有序结构;扫描电镜观察发现淀粉结构均被不同程度破坏,但炒制处理破坏程度最小;3种方式均能减弱食材特有的苦涩味,炒制处理的饼干感官评分最高。综上所述,炒制处理更适合该饼干的加工,制成的饼干有良好的外观以及令大众喜爱的口感。Using codonopsis,yam,white lentil,gorgon euryales,malt,and lotus seed as raw materials,the effects of four pretreatment methods(direct crushing,roasting,steaming,and microwave)on the characteristics of six kinds of medicinal and edible homology mixed powder,dough characteristics and cookie quality were investigated.Results showed that compared with the control group(direct crushing),the three treatments had different degrees of destruction of nutrients,and the three treatments of mixed powder viscosity,water and oil retention were improved.The three treatments could improve the viscoelasticity of dough,and the roasting treatment had the best improvement effect.Roasting treatment reduced the short-range ordered structure of starch.Scanning electron microscope showed that the starch structure was destroyed in different degrees,but the roasting treatment had the least degree of damage.The three methods can reduce the bitter taste of the ingredients,and the fried biscuits have the highest sensory score.To sum up,roasting is more suitable for the processing of the cookies,and the cookies made have a good appearance and taste popular with the public.

关 键 词：预处理 药食同源 加工特性 饼干 品质 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]