罗汉果甜苷的提取及其对软欧包品质的影响

Extraction of mogroside and its effect on the quality of soft europeanbread

优化罗汉果总甜苷的水提工艺并探讨其对软欧包品质的影响.采用Box-Behnken中心组合设计和响应面分析法,研究加热时间、料液比和浸泡时间对罗汉果总甜苷提取率的影响,确定最佳水提工艺;比较罗汉果水提物添加量对软欧包品质(感官评分、比容、质构特性,如硬度、咀嚼性、回复性和弹性等)的影响.罗汉果甜苷最佳水提工艺条件是加热时间为71 min,料液比(w/v)1∶104,浸泡时间为96 min,在此条件下测得总甜苷含量为52.98%;罗汉果水提物添加量为16.67%时软欧包品质最佳,感官评分87.80分、比容4.10 mL/g、硬度1.21 N、咀嚼性10.17 mJ、回复性8.13 mm、弹性10.47 N.采用水提工艺得到的罗汉果甜苷可作为研制低糖产品的原料,烘焙后的低糖罗汉果软欧包风味独特、口感柔软细腻.

The water extraction process of total Mogroside from Siraitiagrosvenorii was optimized andthe effect on the quality of soft European bread was studied. Box-Behnkencenter combination design and response surface method was used to study the effect ofheating time, solid-liquid ratio and soaking time onthe content of Mogroside, and the best water extraction process was obtained. The effects of different addition amounts of Siraitiagrosvenorii water extract on the quality of soft European bread(sensory score, specific volume, texture characteristics, such as hardness,chewability, resilience and elasticity) were compared to determine the best preparation formula. The optimum technological conditions of Siraitiagrosvenorii water extract were heating time 71 min, solid-liquid ratio 1∶ 104 and soaking time 96 min. Under these conditions, the content of total Mogroside was 52. 98%. When the water extract of Siraitiagrosvenorii was added at 16. 67%, the quality of soft European bread was the best. Sensory score was 87. 80,specific volume was 4. 10 mL/g, hardness was 1. 21 N, chewabilitywas 10. 17 mj, resilience was 8. 13 mm, and elasticity was 10. 47 N. Mogroside extracted by water extraction process can be used as the raw material for the development of low sugar food products. The baked low sugar Siraitiagrosvenorii soft European bread has unique flavor and tastessoft and delicate.