猴头菇压缩饼干研制及对小鼠运动耐力的影响

Development of Hericium erinaceus Compressed Biscuit and Its Effect on Movement Stamina of Mice

以猴头菇与低筋面粉为原料,另添加棕榈油、白砂糖、小苏打、全脂奶粉和食盐,探讨猴头菇压缩饼干的最佳配方工艺,并研究其对小鼠运动耐力的影响。以感官评分为衡量指标,利用单因素实验考察不同组分用量对压缩饼干的感官品质影响,依照Box-Behnken中心组合设计试验,确定猴头菇压缩饼干的最佳配方参数。结果表明,猴头菇压缩饼干的最佳配方参数为:低筋面粉100%,猴头菇粉29.6%,棕榈油23.3%,白砂糖6.4%,小苏打1%,全脂奶粉8%,食盐1%和水15%(该配方以面粉用量为基准)。采用该配方制得的压缩饼干口感疏松适宜、色泽棕黄、猴菇香味浓郁且形态完整,实际感官评分(86.79±1.12)分,接近预测值,且各项理化与微生物指标符合国标要求。喂食小鼠30 d后,可明显延长其运动时间,表明该饼干有助于增强机体运动耐力,适于长期户外运动人群食用。

The optimal formulation of Hericium erinaceus compressed biscuit was explored with the Hericium erinaceus and low gluten flour as the main raw materials,meanwhile palm oil,white sugar,soda,whole milk powder and salt as the auxiliary material,and the effect of the compressed biscuits on movement stamina of mice was studied. Using sensory score as the evaluation index,the effects of different component contents on the sensory quality of biscuit were investigated by single-factor experiment. The results showed that the best formula parameters of Hericium erinaceu compressed biscuit were as follows:Low gluten flour 100%,hericium powder 29.6%,palm oil 23.3%,white sugar 6.4%,soda 1%,whole milk powder 8%,salt 1% and water 15%(This recipe was based on flour). The compressed biscuits made with the formula had loose and comfortable taste,brown color,strong aroma of Hericium erinaceus and complete shape,and the sensory evaluation score was 86.79±1.12,close to the theoretical value. The physicochemical and health indicators of the compressed biscuits conformed to the requirements of the sensory our country’s relevant national standards. Meanwhile,the compressed biscuits could obviously prolong the movement time of exhaustive exercise in mice after feeding the biscuits for 30 d,which showed that it could contribute to enhance the body movement stamina and was suited for long-term outdoor movement people promotion.