白果蛋白及其酶解物对饼干品质的影响

Effect of Ginkgo Protein and Its Hydrolysis on Quality of Biscuit

以白果为原料,加入具有一定营养和生理功能银杏蛋白提取物,开发新型营养饼干。将制备的白果粉、白果蛋白粉以及白果蛋白酶解物按不同比例添加到饼干中,研究了添加白果提取物对饼干感官品质的影响,并测定添加物对饼干酸价的影响。结果表明,白果、白果蛋白以及白果蛋白酶解物对饼干的感官品质和氧化性都有较大的响。与对照相比,白果蛋白粉和蛋白酶解物都能有效提高饼干感官品质,白果粉对饼干感官品质影响不显著;白果粉和白果蛋白粉加速了饼干中油脂的氧化,而添加20%白果蛋白酶解物可以减小饼干的氧化。通过正交试验确定白果蛋白酶解物饼干的最佳配方为:面粉100 g,白果蛋白酶解物添加量20 g,黄油添加量25 g,水添加量30 g,白砂糖添加量25 g,此时所获得的产品感官品质最好。

With ginkgo as the main raw material,adding ginkgo protein extract with nutrition and physiological function,the new biscuit was developed.The effects of ginkgo extract on biscuit were studied and acid values were determined after ginkgo powder,and ginkgo protein powder and ginkgo proteolysis powder were added into the biscuit as different proportions.The results showed that ginkgo protein powder and ginkgo proteolysis powder could improve the sensory quality of biscuits significantly.Ginkgo powder had little impact on sensory quality of biscuits.Ginkgo powder and ginkgo protein powder raised the oxidation of biscuits significantly and 20% ginkgo proteolysis powder could reduce the oxidation of biscuits.Through orthogonal test,the optimum recipe of the biscuit was that 100 g flour,20 g ginkgo proteolysis powder,25 g butter,30 g water,25 g white granulated sugar.The obtained products had better sensory quality.