麦芽糖醇菊粉蛋卷的配方优化及其品质分析  

Formula Optimization and Quality Analysis of Maltitol-Inulin Egg Rolls

作　　者：朱荣安 张岩 胡业先 于忠 杨柳青 王储炎 ZHU Rongan;ZHANG Yan;HU Yexian;YU Zhong;YANG Liuqing;WANG Chuyan(College of Biology,Food&Environment,Hefei University,Hefei 230601,China;Anhui Baizhaoji Food Co.,Ltd.,Hefei 231200,China)

机构地区：[1]合肥大学生物食品与环境学院,安徽合肥230601 [2]安徽柏兆记食品股份有限公司,安徽合肥231200

出　　处：《保鲜与加工》2024年第12期91-97,共7页Storage and Process

基　　金：安徽省高校优秀科研创新团队项目(2023AH010050);合肥市关键共性技术研发项目(2021GJ083);烹饪科学四川省高等学校重点实验室开放基金项目(PRKX2020Z03)。

摘　　要：为研制一款低油低脂蛋卷,以低筋粉、麦芽糖醇、菊粉、鸡蛋清、黄油等为原料,以感官评价和硬度为考察指标通过单因素和响应面法对麦芽糖醇菊粉蛋卷配方进行优化。结果表明,该麦芽糖醇菊粉蛋卷的最佳配方为:低筋粉添加量23.6%,麦芽糖醇添加量15.9%,油脂(菊粉:黄油=1:3(m/m))添加量36.9%,蛋清添加量15.7%,杏仁粉添加量7.9%。在此配方下制备的麦芽糖醇菊粉蛋卷组织细腻、甜度适中、品质最佳。与市售某品牌蛋卷对比后发现,该款产品的能量、脂肪含量和总糖含量均显著下降。该研究可为蛋卷产品的研发提供新的思路。To develop a low sugar and low oil egg roll,low-gluten flour,maltitol,inulin,egg whites,and butter were used to make maltitol-inulin egg rolls,sensory score and firmness were used as evaluation indexes,and single-factor and response surface methods were optimized the formula.The results showed that the optimal formula for maltitol-inulin egg rolls was:low-gluten flour 23.6%,maltitol 15.9%,oil(inulin:butter=1:3)36.9%,egg whites 15.7%,and almond flour 7.9%.Under this formula,the egg rolls has fine tissue,moderate sweetness and the best quality.By comparing with egg rolls of a brand in the market,the energy,fat content and total sugar content of this product decreased significantly.This study provides a new idea for the development of egg roll products.

关 键 词：麦芽糖醇 菊粉 蛋卷 配方优化 品质分析 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]