猕猴桃风味石斑鱼骨高钙饼干的制备及品质分析  

Preparation and Quality Analysis of Kiwi-Flavor Grouper Bone High-Calcium Biscuits

作　　者：袁华标 黎铸毅 刘美娇 马小雅 洪鹏志 钟赛意 刘寿春 YUAN Huabiao;LI Zhuyi;LIU Meijiao;MA Xiaoya;HONG Pengzhi;ZHONG Saiyi;LIU Shouchun(Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Provincial Engineering Technology Research Center of Seafood,Guangdong Provincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control,Guangdong Modern Agricultural Science and Technology Innovation Center,College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,Guangdong,China;Southern Marine Science and Engineering Guangdong Laboratory(Zhanjiang),Zhanjiang 524004,Guangdong,China)

机构地区：[1]广东海洋大学食品科技学院广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研究中心,广东省水产预制食品加工与品质控制工程技术研究中心,广东省现代农业科技创新中心,广东湛江524088 [2]南方海洋科学与工程广东省实验室(湛江),广东湛江524004

出　　处：《食品研究与开发》2025年第3期152-159,共8页Food Research and Development

基　　金：广东海洋大学科研启动费资助项目(060302042311);广东省普通高校科技创新团队项目(2021KCXTD021);湛江市“现代化海洋牧场产业人才振兴计划”项目(CYRC002)。

摘　　要：以石斑鱼骨和猕猴桃为原料,制备猕猴桃风味石斑鱼骨高钙饼干。以感官评分为指标,在单因素试验的基础上,通过正交试验优化猕猴桃风味石斑鱼骨高钙饼干制备工艺。结果表明,猕猴桃风味石斑鱼骨高钙饼干的最佳配方参数为以面粉质量为基准,添加0.75%小苏打、75%黄油、50%白砂糖、40%猕猴桃石斑鱼骨泥(猕猴桃泥和鱼骨粉质量比为3∶1)。在此参数下烘焙出的饼干形状完整,口感酥脆,硬度适宜,咀嚼性良好,无鱼腥味,三甲胺含量低至0.19 mg/100 g,可溶性钙含量高至487.33 mg/100 g;其理化指标和微生物指标均符合相应的国家标准。Kiwi-flavor grouper bone high-calcium biscuits were prepared with grouper bone and kiwifruit.On the basis of single factor tests,the formula of kiwi-flavor grouper bone high-calcium biscuits was optimized by an orthogonal test.The optimal formula was composed of flour,0.75%baking soda,75%butter,50%white granulated sugar,and 40%kiwi-grouper bone puree(with a mass ratio of 3∶1).The biscuits baked with this formula had a complete shape,a crisp taste,suitable hardness,good chewiness,free of fishy smell,the trimethylamine content as low as 0.19 mg/100 g,and the soluble calcium content as high as 487.33 mg/100 g.Moreover,the physicochemical and microbial indicators of the biscuits met the corresponding national standards.

关 键 词：猕猴桃风味 石斑鱼骨 高钙饼干 工艺优化 感官评分 

分 类 号：TS2[轻工技术与工程—食品科学与工程]