猴头菇粉在面包中的应用研究

Adaption of Hericium Erinaceus Powder in Bread Making

猴头菇是我国传统的中药材,从中医角度看,猴头菇具有滋补健身、助消化、利五脏的功能。文章以开发可以保留猴头菇的营养和功能、同时具有良好的适口性和食用方便性的食品为目标,研究猴头菇粉应用于面包类主食产品的可行性及效果。结果表明,猴头菇粉的添加会对面包的外观产生负面影响。当猴头菇粉的添加量为5%时,面包的高度和比容分别下降35%和42%;面包外皮的色泽与未添加猴头菇粉的相比没有显著性差异,但会使面包瓤的L^(*)值下降18%,WI值下降24%。在面包瓤的蜂窝结构方面,当猴头菇粉的添加量为5%时,面包瓤的单个气孔面积(AS)为所有试验组的最大值;在质构方面,当添加量为5%时,面包瓤的硬度和胶着性比空白增加131%和47%,内聚性降低37%,弹性、咀嚼性与空白无显著性差异,总体上产品的质构发生了较大的变化。在感官方面,当猴头菇粉的添加量为5%时,猴头菇面包的感官总分比空白降低了27.53%,尚在消费者可以接受的范围内;在营养方面,猴头菇粉的添加量为5%时,猴头菇面包的膳食纤维比空白增加了115%。从文章的结果看,添加不高于5%的猴头菇粉可以很好地改善面包的营养品质,同时,产品的外观、色泽和质构等感官品质也在消费者可接受的范围内。

Hericium erinaceus is a kind of traditional Chinese herb,which benefits for human health with the functions of nourishing and fitness,helping digestion,etc.The aim of this study is to develop foods that can retain the nutrition and function of Hericium erinaceus and have good palatability and edible convenience,and to study the feasibility and effect of applying Hericium erinaceus powder to bread staple food products.The results showed that the addition of Hericium erinaceus powder would have a negative impact on the appearance of bread.When the addition of Hericium erinaceus powder was 5%,the height and specific volume of bread decreased by 35% and 42% respectively.There was no significant difference in the color of the crust between the bread and the non-added bread,but it would reduce the L^(*) value of the bread pulp by 18% and the WI value by 24%.In terms of honeycomb structure of bread pulp,when the addition amount of Hericium erinaceus powder is 5%,as is the maximum value of all experimental groups,that is,the area of a single pore of bread pulp reaches the maximum value.In terms of bread texture,when the addition amount was 5%,the elasticity and chewability of bread pulp had no significant difference from the blank,but the hardness and adhesion increased by 131% and 47% compared with the blank,the cohesion decreased by 37%,and the texture of the product changed greatly.In terms of sensory,when the addition amount was 5%,the total sensory score of bread was 27.53% lower than the blank,which was acceptable to consumers.In terms of nutrition,the addition of Hericium erinaceus powder significantly increased the total dietary fiber content of the product,and the Hericium erinaceus bread increased by 115% compared with the blank group.From the results of this paper,the addition of no more than 5%Hericium erinaceus powder can improve the nutritional quality of bread.At the same time,the sensory quality of product appearance,color and texture can also be accepted by consumers.