香蕉抗性淀粉饼干的加工工艺研究
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摘要
以青香蕉粉为主要原料,以优质植物蛋白、动物蛋白为辅料,同时加入一定量坚果、果蔬粉作为基础配方,通过单因素、均匀设计和正交试验对香蕉抗性淀粉饼干的配方和焙烤工艺进行了研究,结果表明:优化配方按照成分的质量百分比表示为:青香蕉粉含量28%,蛋白含量15%,坚果含量20%,蔬菜粉含量15%,油含量8%,低聚异麦芽糖含量4%;优化焙烤工艺为:焙烤温度70℃,焙烤时间20 min。
Using green banana powder as main raw material, high quality plant protein and animal protein as auxiliary material, a certain amount of nuts and vegetable powder as basic content, the formula and baking processing of banana resistant starch biscuit were studied by single factor, uniform design and orthogonal tests. The results showed that the optimum formula was green banana powder 28%, protein powder 15%, nuts 20%, vegetable powder 15%, olive oil 8%, isomaltose 4%. And the optimum baking processing was baking temperature 70 ℃, baking time 20 minutes.
Using green banana powder as main raw material, high quality plant protein and animal protein as auxiliary material, a certain amount of nuts and vegetable powder as basic content, the formula and baking processing of banana resistant starch biscuit were studied by single factor, uniform design and orthogonal tests. The results showed that the optimum formula was green banana powder 28%, protein powder 15%, nuts 20%, vegetable powder 15%, olive oil 8%, isomaltose 4%. And the optimum baking processing was baking temperature 70 ℃, baking time 20 minutes.
引文
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[12]赵晋,王娇,阚健全.低聚异麦芽糖生理功能及应用的研究进展[J].食品研究与开发,2007,(02):166-170
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[15]陈平生,黄智君,王娟.不同热处理方式对大蕉抗性淀粉理化性质的影响[J].现代食品科技,2012,28(01):9-13,51
[16] AOAC 2002.02 Resistant Starch in Starch and Plant materials
[2]吕微,王中荣.抗性淀粉生理功能研究[J].粮食与油脂,2007,(4):17-19
[3] Kwang Yeon Lee, Sang-Ho Yoo, Hyeon Gyu Lee. The effect of chemically-modified resistant starch,RS type-4,on body weight and blood lipid profiles of high fat dietinduced obese mice[J]. Starch-Starke,2012,64(1)
[4]区满春,刘广琨,樊妮,等.抗性淀粉对血脂调节的研究近况[J].微量元素与健康研究,2011,28(2):58-61
[5]余远江,何丽君,谢承孟,等.抗性淀粉的生理功效及其在食品工业中的应用研究进展[J].轻工科技,2018,(05):43-45
[6] Zhang Yi,Zeng Hong-liang,Wang Ying,et al. Structural characteristics and crystalline properties of lotus seed resistant starch and its prebiotic effects[J]. Food Chemistry,2014,155(10):311-318
[7] NCD Risk Factor Collaboration(NCD-RisC). Trends in adult body-mass index in 200 countries from 1975to 2014:a pooled analysis of 1698 population-based measurement studies with 19.2 million participants[J]. The Lancet,2016,10026(3 87):1377-1396
[8]宓云峰,励丽,胡芳芳,等.2种不同频率运动对肥胖患者的干预效果比较[J].预防医学,2018,(4):367-369,373
[9]冯建岭,彭云婷,李迎秋.大豆分离蛋白的功能特性及应用[J].粮食与食品工业,2017,24(06):37-40
[10]张建强,刁静静,李浩,等.乳清蛋白及其肽制品功能特性的研究[J].包装与食品机械,2013,(2):34-36,66
[11]金英姿,葛亮.橄榄油的营养成分及其保健功能[J].农产品加工(学刊),2012,(6):94-96
[12]赵晋,王娇,阚健全.低聚异麦芽糖生理功能及应用的研究进展[J].食品研究与开发,2007,(02):166-170
[13]方开泰,马长兴.正交与均匀试验设计[M].北京:科学出版社,2001:113-120
[14]范媛媛,毛联凯,王树祥,等.香蕉天然抗性淀粉失去抗性的临界条件及规律[J].农业机械,2012,(12):85-89
[15]陈平生,黄智君,王娟.不同热处理方式对大蕉抗性淀粉理化性质的影响[J].现代食品科技,2012,28(01):9-13,51
[16] AOAC 2002.02 Resistant Starch in Starch and Plant materials