脱脂大豆粉曲奇饼干配方优化及对小鼠脂代谢的影响  

Optimization of the Recipe of Defatted Soybean Flour Cookies and Its Effect on Lipid Metabolism in Mice

作　　者：段亮亮[1] 郑思晴 赵柏雅 王宇清 贾弘泽 商晋[1] 徐守竹 叶冬青 李昌宝[2] 饶川艳 DUAN Liangliang;ZHENG Siqing;ZHAO Boya;WANG Yuqing;JIA Hongze;SHANG Jin;XU Shouzhu;YE Dongqing;LI Changbao;RAO Chuanyan(Shaanxi University of Traditional Chinese Medicine,Xianyang 712046,China;Guangxi Key Laboratory of New Technologies for Fruit and Vegetable Storage and Processing,Guangxi Academy of Agricultural Sciences,Nanning 530007,China)

机构地区：[1]陕西中医药大学,陕西咸阳712046 [2]广西农业科学院广西果蔬贮藏与加工新技术重点实验室,广西南宁530007

出　　处：《食品工业科技》2025年第7期198-206,共9页Science and Technology of Food Industry

基　　金：广西农产品贮藏保鲜与加工科技成果转化中试研究基地(桂科AD23023014);国家自然科学基金(82100488);陕西省大学生创新创业项目(S202210716041);秦创原中医药产业创新聚集区项目(L2024-QCY-ZYYJJQ-X174,L2024-QCY-ZYYJJQ-X178)。

摘　　要：本研究旨在优化传统曲奇饼干配方,制作更为健康的脱脂大豆粉曲奇饼干。研究采用低筋面粉为主料,脱脂大豆粉为辅料,葡萄籽油、低聚果糖分别部分替代黄油和蔗糖,并采用单因素和响应曲面试验,根据感官评分、质构分析,以及评估产品对小鼠脂代谢的影响,来确定最终配方。结果表明产品优化配方为:62.24 g低筋面粉、37.76 g脱脂大豆粉、42.66 g黄油、12.34 g葡萄籽油、19.61 g蔗糖、5.39 g低聚果糖、35.00 g鸡蛋,感官评分为90.40±4.69高于传统饼干83.08±4.85(P<0.05)。尽管优化配方成本是传统配方的1.40~1.50倍,但其产品不易引起BALB/c小鼠脂代谢紊乱,喂养12周后,小鼠体重、肝脏指数、脂肪系数及血清肝损伤指标均显著低于传统饼干组(P<0.05),血脂四项中甘油三酯(total triglycerides,TG)及低密度脂蛋白胆固醇(low density lipoprotein cholesterol,LDL-C)显著低于传统饼干组而高密度脂蛋白胆固醇(high density lipoprotein cholesterol,HDL-C)显著高于传统饼干组(P<0.05),小鼠肝脏组织也无明显脂质堆积,与维持饲料组无差异。这表明脱脂大豆粉曲奇饼干更具健康性,具有较好的市场前景。In this study,the traditional cookie recipe was optimized to develop healthier,defatted soybean flour cookies.Low-gluten flour was used as the primary ingredient,with defatted soybean flour as a supplement.Butter and sucrose were partially replaced with grape seed oil and fructooligosaccharides,respectively.Single-factor and response surface methodology experiments were conducted.The final formulation was determined based on sensory evaluation,texture analysis,and impact on lipid metabolism in mice.The results indicated that the optimized formulation included 62.24 g low-gluten flour,37.76 g defatted soybean flour,42.66 g butter,12.34 g grape seed oil,19.61 g sucrose,5.39 g fructooligosaccharides,and 35.00 g egg.The sensory score of the product was 90.40±4.69 higher than the traditional cookie's score of 83.08±4.85(P<0.05).Although the cost of the optimized formulation was 1.40~1.50 times higher than that of the traditional formulation,it did not disrupt lipid metabolism in BALB/c mice.After 12 weeks of feeding,the defatted soybean flour cookie group mice exhibited significantly lower body weight,liver index,fat coefficient and serum liver damage indicators than those in the traditional cookie group(P<0.05).Total triglycerides(TG)and low density lipoprotein cholesterol(LDL-C)of defatted soybean flour cookie group mice were significantly lower than the traditional cookie group while high density lipoprotein cholesterol(HDL-C)was significantly higher than the traditional cookie group(P<0.05).No significant lipid accumulation was observed in the liver tissues,similar to the observation in the maintenance diet group.These findings suggest that defatted soybean flour cookies are healthier and have promising market potential.

关 键 词：脱脂大豆粉 曲奇饼干 配方优化 小鼠 脂代谢 

分 类 号：TS201.1[轻工技术与工程—食品科学]