黑木耳减脂饼干工艺研究  

Research on the Processing Technology of Fat Reduction Biscuits of Black Fungus

作　　者：孙靖辰 王艳菊 张新华 郭劲鹏 刘川 马冰妍 孙宏宇 张跃新 Sun Jingchen;Wang Yanju;Zhang Xinhua;Guo Jinpeng;Liu Chuan;Ma Bingyan;Sun Hongyu;Zhang Yuexin(Mudanjiang Branch of Heilongiiang Academy of Forestry,Mudanjiang,Heilongjiang 157011;Heilongjiang Suiyang Forestry Bureau Co.,Ltd.,Suiyang,Heilongjiang 157212)

机构地区：[1]黑龙江省林业科学院牡丹江分院,黑龙江牡丹江157011 [2]黑龙江省绥阳林业局有限公司,黑龙江绥阳157212

出　　处：《中国林副特产》2024年第5期1-5,共5页Forest By-product and Speciality in China

基　　金：中国龙江森林工业集团企业项目(KJHT2022-13)。

摘　　要：以低筋面粉、小苏打、松仁油脂、左旋肉碱和食盐为制作主要原料,通过添加一定比例的黑木耳粉、燕麦及木糖醇来确定黑木耳减脂饼干的加工工艺流程。以感官评价为参考指标,通过单因素试验和响应面优化相结合探究黑木耳减脂饼干的最佳工艺配方。结果表明:最佳配方为低筋粉100 g,黑木耳粉50 g,燕麦20 g,木糖醇18 g,小苏打1 g,松仁油脂5 g,左旋肉碱1.5 g,食盐0.5 g,焙烤温度210℃,焙烤时间10 min。此条件下的黑木耳减脂饼干咀嚼性较好,外形饱满,花纹清晰,适合减脂人群食用。With low gluten flour,baking soda,pine nut oil,L-carnitine and salt as the main raw materials,the processing process of black fungus reduced fat biscuit was determined by adding a certain proportion of black fungus powder,oatmeal and xylitol.Using sensory evaluation as reference index,the optimal process formula of black fungus fat reduction biscuit was explored through single factor test and response surface optimization.The experimental results showed that the optimal formula was 100 g low-gluten powder,50 g black fungus powder,20 goat,18 g xylitol,1 g baking soda,5 g pine nut oil,1.5 g L-carnitine,0.5 g salt,baking temperature 210℃,baking time 10 min.Under this condition,the black fungus fat reduction biscuit has better chewability,full shape and clear pattern,which was suitable for fat reduction people.

关 键 词：黑木耳 减脂饼干 单因素 响应面优化 加工工艺 

分 类 号：S646.6[农业科学—蔬菜学]