一种富含硫代葡萄糖苷的芥菜皮酥化饼干的研制  

Development of a Thioglucoside-enriched Mustard Crust Pastry Cookie

作　　者：高倩妮 刘佳佳 郑文秀 GAO Qian-ni;LIU Jia-jia;ZHENG Wen-xiu(Department of Biotechnology and Food Engineering,Bozhou University,Bozhou 236800,Anhui,China;Bozhou Natural Product Separation and Purification Technology Research Center,Bozhou 236800,Anhui,China)

机构地区：[1]亳州学院生物与食品工程系,安徽亳州236800 [2]亳州市天然产物分离纯化技术研究中心,安徽亳州236800

出　　处：《兰州文理学院学报（自然科学版）》2024年第6期107-113,共7页Journal of Lanzhou University of Arts and Science(Natural Sciences)

基　　金：安徽省高等学校科学研究项目(2022AH052411、2023AH052271);科研平台专项研究项目(BYP2021Z05);新编校本教材《保健食品工艺学》(2023XJXM023);《食品安全与卫生学》虚拟教学促进实践教学体系改革研究一般教研项目(2023XJXM042);《食品工程原理》校级一流课程(2021XJXM035)。

摘　　要：以芥菜皮、面粉为主要原料,黄油、木糖醇和鸡蛋清为辅料,以饼干感官评价为指标,采用单因素实验和响应面分析法优化富含硫代葡萄糖苷的芥菜皮饼干配方.结果表明:芥菜皮饼干的最佳配方为低筋面粉110 g,芥菜皮添加量32%,黄油添加量25%,木糖醇添加量23%.在此条件下制备的芥菜皮饼干中总糖含量为3.15%,硬度为19.86 N,酥脆度为6.53 N,感官评分为95分.芥菜皮饼干中硫代葡萄糖苷含量为1.25%,以芥菜皮和面粉为主要原料制作的饼干品质优良.Mustard peel and flour were used as main raw materials,butter,xylitol and egg white were used as auxiliary materials.The sensory evaluation of biscuit was used as the index,Single factor test and L9(33)orthogonal test were used to optimize the formula of glucosinolate rich mustard biscuit.The results showed that the best formula of mustard skin biscuit was 110g low gluten flour,32%mustard skin,25%butter and 23%xylitol.The total sugar content,hardness and crispness of the mustard biscuit prepared under these conditions were 3.15%,19.86N,6.53N,and the sensory score of the mustard biscuit was 95 points.The glucosinolate content of mustard skin biscuit was 1.25%,and the biscuit made of mustard skin and flour was of good quality.

关 键 词：芥菜皮 酥化饼干 硫代葡萄糖苷 

分 类 号：TS207.3[轻工技术与工程—食品科学]