摘要
小米和红枣是山西吕梁的特产,皆具有高营养价值和保健功能,有药食同源之功效。为优化小米红枣溶豆工艺,为其精深加工提供相关参考和进一步开拓溶豆市场提供理论支撑,提升二者的附加值,延伸深加工产业链,满足消费者对休闲食品营养性和健康性的趋势要求,开拓婴幼儿辅食及休闲食品市场,通过单因素试验和响应面分析方法,以小米红枣溶豆的综合口感评分为评价指标,对小米粉、红枣粉、奶粉的添加量以及焙烤温度进行优化。结果表明,以小米粉、红枣粉、奶粉添加量分别为26.7%、6.6%和66.7%以及焙烤温度为100℃时,制作出的小米红枣溶豆表面色泽金黄、口感细腻酥松,风味纯正,感官品质最佳。可能由于不同原料配比以及烘焙温度均会通过加工过程中的美拉德反应、焦糖化反应等,对产品的香味和色泽产生影响。进一步对成品微生物进行检测,结果表明,菌落总数为20 cfu/g,大肠菌群、致病菌、砷和铅重金属、黄曲霉毒素皆未检出,说明该试验制得的样品符合GB要求;质构检测结果显示,小米红枣溶豆较市面上产品更为酥脆,内聚性更好。
Millet and red jujube are special products in Lüliang,both of which have high nutritional value and health care function,and have the effect of homology of medicine and food.In order to optimize millet jujube beans processing technology,provide relevant references for the deep processing and theoretical support for further exploring the dissolved bean market,enhance the added value of the two,extend the deep processing industry chain,meet the trend requirements of consumers for the nutrition and health of snack food,and open up the market of complementary food and snack food for infants and young children,in this study,the comprehensive taste score of millet and jujube dissolved beans was used as evaluation index to optimize the addition amount of millet powder,jujube powder,and milk powder and baking temperature through single-factor test and response surface analysis.The results showed that under the ratio of millet powder,jujube powder,and milk powder with 26.7%,6.6%,and 66.7%respectively and the baking temperature of 100℃,the millet and jujube dissolved beans had the best taste,with golden surface color,delicate and crisp taste and pure flavor,probably due to different raw material ratio and baking temperature would affect Maillard reaction and caramelization reaction in the processing to further affect the flavor and color of the product.Further microbial detection results of the finished products showed that the total number of colonies was 20 cfu/g,and coliform group pathogenic bacteria,arsenic,lead,and aflatoxin were not detected,indicating that the samples prepared in this experiment met GB requirements.Texture test illustrated that millet and jujube beans were crisper and more cohesive than those on the market.
作者
岳忠孝
侯东辉
张瑞栋
于欣宇
冯耐红
YUE Zhongxiao;HOU Donghui;ZHANG Ruidong;YU Xinyu;FENG Naihong(Institute of Industrial Crop,Shanxi Agricultural University,Fenyang 032200,China)
出处
《山西农业科学》
2023年第11期1331-1338,共8页
Journal of Shanxi Agricultural Sciences
基金
吕梁市重点研发项目(2021NYGG-2-92)
国家现代农业产业技术体系(CARS-06-14.5-B9)
山西省现代农业产业技术体系谷子体系(GZTX202220)。
作者简介
岳忠孝(1992-),女,山西汾阳人,助理研究员,硕士,主要从事农产品加工及综合利用研究工作;通信作者:冯耐红(1973-),女,山西汾阳人,研究员,硕士,主要从事农产品加工及综合利用研究工作。
