摘要
为满足消费者日益更新的需求,同时提高牡蛎的高值化利用,以牡蛎多肽、黄油、白砂糖等为考察因素,采用单因素试验和响应曲面试验设计,优化牡蛎多肽饼干配方,分析其营养成分,并预测其货架期品质。结果表明,牡蛎多肽饼干的最佳配方为:牡蛎多肽粉添加量为3.43 g、黄油添加量为60.0 g、白砂糖添加量为48.70 g、鸡蛋液添加量为20.00 g,在此条件下制得的饼干感官评分最高,为81.0±0.5。牡蛎多肽饼干预测在25℃恒温恒湿保存条件下可贮藏5~6个月。该工艺下的牡蛎多肽饼干具有良好的风味。
In order to meet the increasing demands of consumers and improve the high-value utilization of oysters,taking oyster polypeptide,butter,white sugar and egg liquid as the investigation factors,the single factor test and response surface test design were used to optimize the formula of oyster polypeptide biscuit,analyze its nutritional composition and predict its shelf life quality.The results showed that the best formula of oyster polypeptide biscuits was oyster polypeptide powder 3.43 g,butter 60.0 g,white sugar 48.70 g,egg liquid 20.00 g.Under this condition,the biscuits had the highest sensory score which was 81.0±0.5.Oyster polypeptide biscuits were expected to be stored for 5 to 6 months under 25℃ constant temperature and humidity storage conditions.The oyster polypeptide biscuit produced by this process had good flavor.
作者
戴梓茹
郑健蓉
陈虹雨
孔艳
吴远清
DAI Zi-ru;ZHENG Jian-rong;CHEN Hong-yu;KONG Yan;WU Yuan-qing(Guangxi Colleges and Universities Key Laboratory of Development and High-value Utilization of Beibu Gulf Seafood Resources,Qinzhou 535011,Guangxi,China;College of Food Engineering,Beibu Gulf University,Qinzhou 535011,Guangxi,China;School of Light Industry and Food Engineering,Guangxi University,Nanning 530004,Guangxi,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第11期147-152,共6页
Food Research and Development
基金
广西自然科学基金青年基金项目(2016GXNSFBA380110)
广西高校北部湾特色海产品资源开发与高值化利用重点实验室项目(2016ZA03)
大学生创新创业训练计划项目(201811607001)。
关键词
牡蛎多肽
饼干
配方
响应曲面
货架期
oyster peptide
biscuit
formula
response surface
shelf life
