杏鲍菇残渣膳食纤维在酥性饼干中的应用

Application of dietary fiber extracting from Pleurotus eryngii residue in crisp biscuit

以采用酶法从杏鲍菇加工副产物中制备的高品质膳食纤维为原料,探讨其在酥性饼干中的应用。在普通酥性饼干基本配方的基础上,通过对杏鲍菇膳食纤维添加量和膳食纤维粒径大小主要因素分析,并经感官评分、质构特性分析、色差值测定和电子鼻主成分风味分析等对饼干品质进行评价,结果表明:膳食粒径为120目时,饼干的颜色、外观、口感最佳;并在其基础上对不同添加量的膳食纤维进行感官评分,随着添加量的增加,感官评分呈现先增加后减低,在添加量为10%时饼干的评分最高;不同的膳食纤维添加量在硬度和脆度总体差异显著(p<0.05),而咀嚼性和内聚性差异不显著(p>0.05);添加膳食纤维后饼干色差L*减小、a*增大和b*增大,同时,也对饼干的风味产生积极的作用,综合考虑确定膳食纤维的添加量为10%,粒径为120目,此时制备的饼干品质最好。

The dietary fiber was as material which was extracted from Pleurotus eryngii residue using enzyme hydrolysis method.The application of the high-quality dietary fiber in crisp biscuit was researched. Based on the formulation of ordinary crisp biscuit,the optimum content and particle sizes of dietary fiber from Pleurotus eryngii residue in crisp biscuit were analyzed using sensory evaluation,texture analysis,color value testing and flavor analysis.The results showed that the color,texture and taste were best in the dietary grain size of 120 mesh. Based on the mesh to evaluate the sensory score,it was firstly increased and then decreased with the adding of dietary fiber,especially the score of 10 percent of dietary fiber was higher than others.Totally,there were obvious difference in hardness and brittleness（ p〈0.05）,while no significant difference in chewiness and cohesion（ p〈0.05）.After adding dietary fiber,color value L^＊of biscuit decreased while a^＊and b^＊value increased.Meanwhile,it also had a positive effect on the flavor of the biscuits.Then the optimum adding amount of Pleurotus eryngii dietary fiber was10% with the particle size in 120 mesh,the quality of crisp biscuit was best.