鸡骨粉理化性质及其对全麦饼干品质的影响  

Physicochemical Property of Chicken Bone Powder and Its Effect on Quality of Whole Wheat Biscuit

作　　者：邱心茹 张源 蒋远帅 高文慧 刘友雪 衣春颖 李悦[1] 孔峰 QIU Xinru;ZHANG Yuan;JIANG Yuanshuai;GAO Wenhui;LIU Youxue;YI Chunying;LI Yue;KONG Feng(School of Pharmaceutical Sciences and Food Engineering,Liaocheng University,Liaocheng 252000,China)

机构地区：[1]聊城大学药学与食品工程学院,山东聊城252000

出　　处：《食品科技》2024年第6期147-152,共6页Food Science and Technology

基　　金：山东省自然科学基金项目(ZR2022QC242);山东省科技型中小企业创新能力提升工程项目(2023TSGC0377);聊城市科技助力中小企业攀登计划项目(2023PDJH22);聊城市重点研发计划项目(2023YD82);聊城大学大学生创新创业训练计划项目(CXCY2023300);聊城大学校级本科教学改革研究项目(G2023001);山东省教育教学改革研究项目(24JG001)。

摘　　要：文章主要研究了鸡骨粉自身理化性质及其对全麦饼干品质的影响。鸡骨粉碎2 min和8 min后得到粗粉和细粉,采用激光粒度仪测定鸡骨粉粒径特征,检测其蛋白质、脂肪、灰分、钙和磷含量,分析鸡骨粉持水性和持油性;将鸡骨粉按3:7比例添加到全麦面粉中制作鸡骨全麦饼干,对混合粉溶剂保持力进行检测,测定饼干的硬度、延展度、颜色和营养成分,并对鸡骨全麦饼干进行感官评价。结果表明,相比于粗粉,鸡骨细粉平均粒径降低了20.71%,持水性和持油性分别显著提高了5.98%和37.37%;鸡骨粉显著增加了混合粉的碳酸钠、水、蔗糖溶剂保持力,对乳酸溶剂保持力没有显著影响;添加鸡骨细粉的饼干,硬度与普通全麦饼干无显著差异,延展度显著增加了27.16%;添加鸡骨细粉对全麦饼干的颜色影响较小,提升了全麦饼干的营养价值;添加鸡骨粉降低了全麦饼干的感官品质,相同情况下,鸡骨细粉饼干营养价值和感官品质相对较好。粒径较小的鸡骨粉拥有较好的理化性质,对全麦饼干品质有积极的影响。The physicochemical properties of chicken bone powder and its effects on the quality of whole wheat biscuit were investigated.The coarse and fine powders were obtained after the chicken bone was crushed for 2 min and 8 min.The particle size characteristics of the chicken bone powder were evaluated by laser particle size analyzer,and the contents of protein,lipid,ash,calcium and phosphorus in the chicken bone meal were determined.The water and oil holding capacity of the chicken bone powder were analyzed.The chicken bone powder was added into whole wheat flour at a ratio of 3:7 to make chicken bone whole wheat biscuit.The solvent retention capacity of the mixed powder was measured,the hardness,spread ratio,color,and nutritional composition of the biscuit were determined,and the sensory evaluation of the biscuit was evaluated.The results showed that the average particle size of chicken bone fine powder decreased by 20.71%,and the water and oil holding capacity increased by 5.98%and 37.37%,respectively.Chicken bone powder significantly increased the solvent retention capacity of sodium carbonate,water and sucrose,but had no significant effect on the lactic acid solvent retention capacity.The hardness of the biscuit with added chicken bone fine powder was not significantly different from that of ordinary whole wheat biscuit,and the spread ratio was significantly increased by 27.16%.The addition of chicken bone fine powder had little effect on the color of whole wheat biscuit,which improved its nutritional value.The addition of chicken bone powder decreased the sensory quality of whole wheat biscuit,and in the same case,the nutritional value and sensory quality of whole wheat biscuit added with chicken bone fine powder was relatively better.Chicken bone powder with smaller particle size has better physicochemical properties,which has a positive impact on the quality of whole wheat biscuit,and can provide a reference for animal bone processing and product development.

关 键 词：鸡骨 粒径特征 全麦饼干 溶剂保持力 感官评价 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]