三种蛋白在青团中的复配应用研究
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摘要
本研究以糯米粉、小麦淀粉、粘米粉、红薯粉、葛根粉、艾叶粉为基础配方,将大豆分离蛋白粉、乳清蛋白粉、荞麦蛋白粉分别添加其中制作青团,研究其对青团品质的影响。通过单因素实验,以3种蛋白的添加量为实验因素,研究其对葛薯糯米团的感官指标、质构指标的影响。在单因素实验的基础上,进行3因素4水平的正交实验,优化青团的配方。实验结果表明三种蛋白粉对青团的黏附性值相关系数较高,其因素影响从主到次的顺序为大豆分离蛋白、乳清蛋白、荞麦蛋白,通过Minitab软件优化得出青团最优配方为:大豆分离蛋白占混合粉的6%、乳清蛋白占混合粉的5%、荞麦蛋白占混合粉的5%。此条件下的青团蛋白质含量为17.42%,通过验证得出其黏附性较低,色泽纯正。本研究结果为工业化生产提供参考数据。
In this study, glutinous rice flour, wheat starch, sticky rice flour, sweet potato powder, puerarin powder and Artemisia argyi powder were used as basic ingredients, and the effect of adding one of the three proteins(soybean protein isolate powder, whey protein powder and buckwheat protein powder) on the quality of Qingtuan was studied. In the single factor experiments, the dose of each protein was the experimental factor for examining its effect on the sensory and textural indices of glutinous Qingtuan containing puerarin and sweet potato powders. On the basis of the single factor experiments, an orthogonal experiment of 3 factors and 4 levels was carried out to optimize the formulation of the Qingtuan. The experimental results showed that the correlation coefficient of the adhesion value of the three protein powders to the Qingtuan was higher, and the influencing factors in the order from the primary to the secondary were: soy protein isolate, whey protein and buckwheat protein. The formula of Qingtuan was optimized by the Minitab software: the soybean protein isolate accounted for 6% of the mixed powder, whey protein accounted for 5% of the mixed powder, and buckwheat protein accounted for 5% of the mixed powder. The protein content of Qingtuan under such conditions was 17.42%, with the adhesion value being low, and color being pure. The results of this study provide reference data for industrial production.
In this study, glutinous rice flour, wheat starch, sticky rice flour, sweet potato powder, puerarin powder and Artemisia argyi powder were used as basic ingredients, and the effect of adding one of the three proteins(soybean protein isolate powder, whey protein powder and buckwheat protein powder) on the quality of Qingtuan was studied. In the single factor experiments, the dose of each protein was the experimental factor for examining its effect on the sensory and textural indices of glutinous Qingtuan containing puerarin and sweet potato powders. On the basis of the single factor experiments, an orthogonal experiment of 3 factors and 4 levels was carried out to optimize the formulation of the Qingtuan. The experimental results showed that the correlation coefficient of the adhesion value of the three protein powders to the Qingtuan was higher, and the influencing factors in the order from the primary to the secondary were: soy protein isolate, whey protein and buckwheat protein. The formula of Qingtuan was optimized by the Minitab software: the soybean protein isolate accounted for 6% of the mixed powder, whey protein accounted for 5% of the mixed powder, and buckwheat protein accounted for 5% of the mixed powder. The protein content of Qingtuan under such conditions was 17.42%, with the adhesion value being low, and color being pure. The results of this study provide reference data for industrial production.
引文
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[13]王瑞红,朱笛,陈复生,等.质构化大豆蛋白对面粉糊化特性及面条品质的影响[J].河南工业大学学报,2017,38(2):33-39WANG Rui-hong,ZHU Di,CHEN Fu-sheng,et al.Effects of textural soybean protein on flour gelatinization and noodle quality[J].Journal of Henan University of Technology,2017,38(2):33-39
[14]杨炜,蔺艳君,刘丽娅,等.小麦馒头品质评价方法优化[J].食品科学技术学报,2016,34:31-38YANG Wei,YAN Yan-jun,LIU Li-ya,et al.Optimization of quality evaluation methods for wheat steamed bread[J].Journal of Food Science and Technology,2016,34:31-38
[2]张剑,李梦琴,杨振良,等.大豆粉对馒头品质影响的研究[J].粮食与饲料工业,2007,12:284-287ZHANG Jian,LI Meng-qin,YANG Zhen-liang,et al.Study on the influence of soybean powder on the quality of steamed bread[J].Cereal&Feed Industry,2007,12:284-287
[3]MD Alvarez,MD Olivares,M Blanch et al.Mashed potatoes enriched with soy protein isolate and inulin:Chemical,rheological and structural basis[J].Food Science and Technology International,2014,19(5):447-460
[4]于嗣祥,杨林华,徐爱玲,等.乳清的营养价值及开发利用现状[J].农产品加工,2009,8:36-41YU Si-xiang,YANG Lin-hua,XU Ai-ling,et al.Nutrition value and development and utilization status of whey[J].Processing of Agricultural Products,2009,8:36-41
[5]张守文.乳清在烘焙食品中的应用[J].中国乳品工业,1990,18(1):8-14ZHANG Shou-wen.Application of whey in baked food[J].China Dairy Industry,1990,18(1):8-14
[6]Si-quan Li,Q Howard Zhang.Advances in the development of functional foods from buckwheat[J].Critical Reviews in Food Science and Nutrition,2001,6:451-464
[7]郭晓娜.苦荞麦蛋白质的分离纯化及功能特性研究[D].无锡:江南大学,2006GUO Xiao-na.Isolation,purification and functional properties of tartary buckwheat protein[D].Wuxi:Jiangnan University,2006
[8]沈娜,李亦蔚,汪霞丽,等.葛根淀粉性质及改性方法研究进展[J].食品与机械,2012,28(4):245-249SHEN Na,LI Yi-wei,WANG Xia-li,et al.Research progress on the properties and modification methods of puerarin starch[J].Food and Machinery,2012,28(4):245-249
[9]邹金,徐宝钗,尚雪娇,等.添加大豆分离蛋白对鲊广椒肉丸品质的影响[J].肉类研究,2018,32(4):27-32ZOU Jin,XU Bao-chai,SHANG Xue-jiao,et al.Effects of adding soy protein isolate on the quality of guangjiao meatballs[J].Meat Research,2018,32(4):27-32
[10]欧全文.叶儿粑工业化技术研究[D].成都:西华大学,2013OU Quan-wen.Ye Er Ba industrialization technology research[D].Chengdu:Xihua University,2013
[11]潘丽军,方坤,马道荣,等.复合改良剂对馒头低温储藏抗老化效果的影响[J].食品科学,2010,31(12):284-287PAN Li-jun,FANG Kun,MA Dao-rong,et al.Effect of composite modifiers on anti-aging effect of taro head storage[J].Food Science,2010,31(12):284-287
[12]杨庭,吴娜娜,王娜,等.挤压改性糙米-小麦混合粉糊化特性与面条品质关系研究[J].粮油食品科技,2014,22(6):6-10YANG Ting,WU Na-na,WANG Na,et al.Study on the relationship between pulverised characteristics of extruded modified brown rice and wheat and noodle quality[J].Science and Technology of Cereals,Oils and Foodstuffs,2014,22(6):6-10
[13]王瑞红,朱笛,陈复生,等.质构化大豆蛋白对面粉糊化特性及面条品质的影响[J].河南工业大学学报,2017,38(2):33-39WANG Rui-hong,ZHU Di,CHEN Fu-sheng,et al.Effects of textural soybean protein on flour gelatinization and noodle quality[J].Journal of Henan University of Technology,2017,38(2):33-39
[14]杨炜,蔺艳君,刘丽娅,等.小麦馒头品质评价方法优化[J].食品科学技术学报,2016,34:31-38YANG Wei,YAN Yan-jun,LIU Li-ya,et al.Optimization of quality evaluation methods for wheat steamed bread[J].Journal of Food Science and Technology,2016,34:31-38