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中國精品科技期刊2020

香菇風味奶片的制備及品質分析

郭留城 杜利月 王飛

郭留城,杜利月,王飛. 香菇風味奶片的制備及品質分析[J]. 食品工業科技,2022,43(16):185?191. doi:  10.13386/j.issn1002-0306.2021100283
引用本文: 郭留城,杜利月,王飛. 香菇風味奶片的制備及品質分析[J]. 食品工業科技,2022,43(16):185?191. doi:  10.13386/j.issn1002-0306.2021100283
GUO Liucheng, DU Liyue, WANG Fei. Preparation and Quality Analysis of Lentinula edodes Flavored Milk Tablets[J]. Science and Technology of Food Industry, 2022, 43(16): 185?191. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021100283
Citation: GUO Liucheng, DU Liyue, WANG Fei. Preparation and Quality Analysis of Lentinula edodes Flavored Milk Tablets[J]. Science and Technology of Food Industry, 2022, 43(16): 185?191. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021100283

香菇風味奶片的制備及品質分析

doi: 10.13386/j.issn1002-0306.2021100283
基金項目: 2019年漯河醫學高等??茖W??蒲匈Y助項目(2019-LYZKYYB006);2017年度河南省高等學校青年骨干教師培養計劃(2017GGJS286);2020年漯河醫學高等??茖W??蒲匈Y助項目(2020-LYZKYYB016);2020年中央引導地方科技發展專項。
詳細信息
    作者簡介:

    郭留城(1983?),男,碩士,副教授,研究方向:食品與藥品開發,E-mail:guoliucheng@163.com

  • 中圖分類號: TS255.1

Preparation and Quality Analysis of Lentinula edodes Flavored Milk Tablets

  • 摘要: 以新鮮香菇和奶粉為主要原料,經混合、造粒、干燥、整粒、壓片等工序制備香菇風味奶片。以感官評分、片重差異、硬度和脆性作為評價指標,在單因素實驗的基礎上進行正交試驗,優化香菇風味奶片的配方中香菇粉、低聚異麥芽糖、葡萄糖和硬脂酸鎂的用量。結果表明,香菇風味奶片的最佳配方為:奶粉100 g、香菇粉50 g、低聚異麥芽糖16 g、葡萄糖9 g、硬脂酸鎂0.7%。用此配方制得的香菇風味奶片表面光滑,兼有香菇和牛奶風味的香菇奶片。與市售奶片相比,香菇風味奶片含有較高的粗蛋白和較低的粗脂肪,還含有豐富的粗纖維素和黃酮類化合物,營養成分更加豐富,具有較高抗氧化活性。
  • 圖  1  單因素實驗結果

    Figure  1.  Results of single factor experiment

    圖  2  香菇風味奶片

    Figure  2.  Lentinula edodes flavored milk tablets

    圖  3  香菇風味奶片的總抗氧化能力(n=3)

    Figure  3.  Total antioxidant capacity of Lentinula edodes flavored milk tablets (n=3)

    表  1  實驗因素和水平

    Table  1.   Factors and levels of orthogonal test

    因素水平AB(g)C(g)D(%)
    11:1860.3
    21:21290.5
    31:316120.7
    下載: 導出CSV

    表  2  多指標綜合評分法

    Table  2.   Multi-index evaluation method

    指標名稱滿分評分方法
    感官評分15(外觀評分+滋味與氣味評分+口感評分)÷3
    片重差異20(5–實測值的絕對值)×20
    硬度20數值的0.15倍
    脆性20(2?脆性實際值)×10
    下載: 導出CSV

    表  3  感官評定標準

    Table  3.   Evaluation criteria of sensory evaluation

    感官評價指標評分(分)
    1~34~67~910~1213~15
    外觀色澤差,不光潔且表面有
    大凹陷,很不光滑
    色澤勉強光潔均勻,但
    表面有凹陷,不光滑
    色澤不光潔不均勻,但表面凹陷
    不明顯,勉強光滑平整
    色澤光潔較均勻,
    表面光滑平整
    色澤光潔且均勻,
    非常光滑平整
    氣味氣味難以接受奶香味、香菇味均無奶香味、香菇味僅有一種奶香味、香菇味
    均有,但不明顯
    有濃郁奶香味和
    香菇味
    口感入口苦澀,味道極差,
    粗糙糊口
    口感差,粗糙不細膩,
    無甜味
    口感一般,略粗糙不細膩,過甜口感適中,
    甜味輕微偏向
    口感細膩柔順,
    甜味適中
    下載: 導出CSV

    表  4  正交試驗結果

    Table  4.   Orthogonal test results

    實驗號因素多指標
    綜合評分
    ABCD
    1111141.1
    2122243.6
    3133347.1
    4212354.2
    5223147.5
    6231250.8
    7313245.4
    8321339.0
    9332147.3
    K1131.9140.7130.9136.0
    K2152.6130.2145.1139.8
    K3131.7145.3140.2140.4
    R7.05.04.71.5
    下載: 導出CSV

    表  5  方差分析結果

    Table  5.   Results of variance analysis

    方差來源離差平方和自由度均方FF臨界值顯著性
    A96.15248.0725.3319*
    B39.94219.9710.5219
    C34.68217.349.1419
    D3.8021.901.0019
    誤差3.80
    注:*表示有顯著差異,F0.05(2,2)=19.00,F值>F0.05,P<0.05。
    下載: 導出CSV

    表  6  香菇風味奶片的品質分析結果($\overline{{\rm{x}}} $±s,n=3)

    Table  6.   Quality analysis results of Lentinula edodes flavored milk tablets ($\overline{{\rm{x}}} $±s, n=3)

    批號水分(%)灰分(%)感官評分片重差異(%)脆性(%)硬度(N)
    2108012.11±0.311.52±0.1413.87±0.15*4.13±0.300.85±0.16*106±6.27
    2108022.06±0.291.48±0.1514.10±0.20*4.06±0.270.81±0.12*100±5.95
    2108032.13±0.281.45±0.1514.00±0.20*4.01±0.260.83±0.18*105±8.03
    市售某奶片2.67±0.361.66±0.169.80±0.274.49±0.340.93±0.2098±8.21
    注:*表示與市售奶片比較,有顯著差異,P<0.05;表7同。
    下載: 導出CSV

    表  7  香菇風味奶片的主要營養成分($\overline{{\rm{x}}} $±s,n=3)

    Table  7.   Major components of Lentinula edodes flavored milk tablets ($\overline{{\rm{x}}} $±s, n=3)

    批號粗蛋白
    (g/100 g)
    粗脂肪
    (g/100 g)
    粗纖維素
    (g/100 g)
    總黃酮
    (mg/100 g)
    21080119.21±1.26*14.12±0.81*16.62±1.5167.92±3.21
    21080219.32±1.19*13.98±0.72*16.58±1.5368.20±3.33
    21080319.10±1.31*14.25±0.88*16.75±1.5568.57±3.55
    某市售奶片15.80±1.5019.60±0.95??
    下載: 導出CSV
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  • 收稿日期:  2021-10-27
  • 網絡出版日期:  2022-08-11
  • 刊出日期:  2022-08-11

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