大豆渣粉在酥性饼干中的应用研究

目的 研究大豆渣粉在酥性饼中的应用, 探究酥性饼干中大豆渣粉适宜添加量。方法 采用粉质仪和拉伸仪测定大豆渣粉对面团流变学特性的影响,采用质构仪测定面团和酥性饼干的物性参数,采用感官分析法评价大豆渣粉对酥性饼干感官品质的影响。结果 当大豆渣粉质量分数从0%增加到6%时, 面团稳定时间下降了50.99%,面团稳定时间小于3.5min,拉伸能量下降24.36%,感官评价酥性饼干的酥松度增加6.81%,质构仪测定酥性饼干的酥脆性增加35.14%,酥性饼干的感官评分变化不显著 (P>0.05)。当大豆渣粉质量分数为6%时, 大豆渣酥性饼干感官评分为66.03分, 与空白相比, 酥性饼干的感官评分下降幅度小于10% (P<0.05),酥性饼干的酥松度达到最大值。当大豆渣粉质量分数超过6%时, 酥性饼干的酥松度开始下降, 硬度显著增大 (P<0.05), 饼干的口感变差, 感官评分下降显著 (P<0.05)。结论 大豆渣粉在酥性饼干中的适宜添加量为6%时, 此时酥性饼干变得更加酥脆, 感官品质不仅合格, 而且提高了酥性饼干的营养价值。     

荷叶粉对面粉理化性质及酥性饼干品质的影响

目的:探索酥性饼干中荷叶粗粉与荷叶超微粉适宜添加量。方法:采用粉质仪、拉伸仪、湿面筋仪、降落数值仪测定荷叶粗粉与荷叶超微粉对面粉理化指标的影响,采用质构仪测定面团的硬度和酥性饼干的剪切力,采用感官方法评价酥性饼干的感官品质,采用菌落总数测定方法测定原料与酥性饼干的细菌总数。结果:在面粉中添加0%~15%的荷叶粗粉与荷叶超微粉,能够增加面粉的吸水率、降落数值和面团的硬度,降低面粉的稳定时间、面团的拉伸能量和湿面筋含量,酥性饼干的酥松度和感官评分先增加后下降,当面粉中荷叶粗粉添加量为6%、荷叶超微粉添加量为9%时,酥性饼干酥松度和感官评分最大,此时与空白相比,酥性饼干的感官评分分别提高9.81% 和18.33%,荷叶超微粉添加量比荷叶粗粉高出3%。与空白相比,添加15%荷叶粗粉的酥性饼干其细菌总数下降41.18%,添加15%荷叶超微粉的酥性饼干其细菌总数下降62.94%。结论:荷叶粗粉与荷叶超微粉能够增加酥性饼干的营养价值和感官品质,超微粉效果比粗粉更好。     

Effect of Fat on Mechanical and Acoustical Properties of Biscuits Related to Texture Properties Perceived by Consumers

This study aims to measure the changes in the mechanical and acoustic properties of biscuits when solid fat was replaced by vegetable oils and to relate these properties to the texture sensations perceived by consumers. Twelve biscuit formulations containing different types of fat (two shortenings and four oil/hydrocolloid systems) and different fat contents (10.6 and 15.6 %) were studied. The mechanical and acoustic properties of the biscuits were measured instrumentally by a three-point bending test and two penetration tests using cylindrical and spherical probes. The values of parameters, such as the maximum peak, distances, slopes and number of events were obtained from the force-distance and sound-distance curves. Results showed that both fat type and content affected instrumental texture of biscuits. When reducing fat content, biscuits presented high force at breaking and at penetration and more fractures during cylinder penetration. When the saturated fat was replaced by the oil/xanthan gum system, the biscuit proved more elastic, resistant to breaking and noisy during penetration. Moreover, when the fat content was decreased or the shortening was replaced with the oil/gel systems, the number of force events (>0.1 N) during sphere penetration was lower. Free-choice profiling was used to determine the differences in texture characteristics perceived by consumers (n?=?28), and relationships between the consumers’ perception and instrumental parameters was performed by partial least squares regression analysis. Results show that higher force at breaking values and at penetration and a large amount of fractures during the cylinder penetration were related with hard and crunchy perception in biscuits. Moreover, high values of the resistance to breaking parameter and large amount of sound events were also related with an increased sensation of the hardness. Finally, a high number of microfractures (0.1 N) during the penetration with sphere were found to be related with the perception of mealy, crumbly and brittle sensations. The olive oil/HPMC system at the high fat content conferred similar mechanical and acoustical properties to those provided by the shortening fats, leading to biscuits with similar texture properties in the mouth.     

INSTRUMENTAL MEASURES OF BITE FORCES ASSOCIATED WITH CRISP PRODUCTS

The usefulness of a bite force apparatus for measuring bite forces generated while biting extruded crisp snacks was assessed. Snacks were produced using a twin‐screw extruder, and their textural properties were modified by equilibrating to water activities ranging from 0.11 to 0.44. Maximum force to bite, stress, duration and area under the bite force curve were analyzed and compared to perceived sensory crispness, hardness, brittleness and sound duration evaluated by eight individuals. Maximum bite force and stress were significantly related to hardness, brittleness and crispness showing for the first time, and the relationship between sensory crispness of extruded crisp products and hardness was measured intraorally.     

木耳酥性饼干配方、质构和保质期

以低筋粉、木耳粉为原料,添加适量油脂、白糖、食盐、泡打粉等研制木耳酥性饼干,并测定产品理化性质、硬度和保质期。结果表明:以低筋粉100 g,木耳粉12.5 g,白糖25 g,泡打粉2.5 g,食盐1.7 g,油脂含量40 g(其中黄油8 g,棕榈油32 g),抗氧化剂TBHQ 180 mg/kg(以油脂计)为最佳配方所制成的木耳酥性饼干产品外形饱满、内质结构细密均匀、酥松、细腻、色泽均匀、香味浓厚,感官评分达(94±1)分。木耳酥性饼干成品含水分2.8 g/100 g,灰分2.56 g/100 g,脂肪33.2 g/100 g,酸价(以油脂计)0.45 mg/g,过氧化值(以油脂计)0.0012 g/100 g,硬度27.30 N,符合酥性饼干的标准。通过保质期加速实验预测产品保质期为1年。本研究获得了兼具功能特性、组织结构好、口感酥脆、口味独特的木耳酥性饼干。     

香菇粉对面团特性和酥性饼干品质的影响

目的 研究香菇粉对面团特性和酥性饼干品质的影响。方法 在面粉中添加不同浓度香菇粉, 对香菇面粉的白度、湿面筋含量、降落数值、粉质参数和拉伸参数等指标进行了测定。通过质构分析及感官品质评价, 研究了香菇粉对酥性饼干品质的影响。结果 在面粉中添加0%~25%的香菇粉, 增加了面粉的营养价值, 显著降低了面粉稳定时间、面团拉伸能量、面粉的白度和湿面筋含量(P＜0.05)。面粉降落数值随香菇粉添加量的增加呈先降低后增加趋势。质构分析表明, 香菇粉添加量为8%时, 酥性饼干的硬度和咀嚼性最低, 感官品质评分最高, 为73.5分, 接近满分75分。结论 在面粉中添加香菇粉, 有利于制作酥性饼干及需要低筋粉制作的食品。酥性饼干中香菇粉最佳添加量为8%, 此时该香菇酥性饼干不仅口感更酥脆, 而且增加了饼干中蛋白质、粗纤维等的含量, 降低了碳水化合物含量。     

海水螺旋藻低糖酥性饼干配方的优化

以海水螺旋藻粉和面粉为主要原料,配以黄油、奶粉、木糖醇和白砂糖,研制出一种螺旋藻酥性饼干。通过单因素及正交实验,以感官评价为指标,考察螺旋藻粉、糖(木糖醇∶白砂糖)、黄油、膨松剂的添加量对饼干品质的影响,结果得出最优配方为螺旋藻粉2%、木糖醇∶白砂糖(1∶1)25%、黄油40%、膨松剂0.9%,感官评分为93.80±0.70。按照最优配方加工得到的海水螺旋藻低糖酥性饼干的硬度为(174±1.50) g、内聚性为(0.28±0.05)、弹性为(0.71±0.08) mm、咀嚼性为(30±0.56) g。对最优配方的饼干进行水分、pH、松密度、酸价、碱度、菌落总数等理化指标和卫生指标检验,检验结果均符合我国相关国家标准饼干标准。     

道菜酥性饼干的配方优化研究

本文以道菜为对象,以感官评价、质构特性为依据,研究了道菜、黄油、糖霜和疏松剂(碳酸氢钠和碳酸氢铵以2∶1比例复配)等因素对道菜酥性饼干品质的影响,并在单因素实验的基础上,设计正交实验探讨了道菜酥性饼干的最佳配方。结果表明:在低筋面粉100g、道菜10g、黄油50g、糖霜35g、疏松剂1g的条件下所制得的道菜酥性饼干香气明显,组织细腻,外形平整,口感酥脆,感官评分最高。     

马铃薯鲜薯酥脆饼干的配方优化

以马铃薯鲜薯为主要原料,采用二步焙烤工艺制备马铃薯酥脆饼干,研究马铃薯泥与低筋面粉比例、碳酸氢铵与小苏打比例、鸡蛋液与棕榈油比例等三个因素对饼干剪切力、色差和感官品质的影响。结果表明,马铃薯泥与低筋面粉比例为13:2、碳酸氢铵与小苏打比例为5:2、鸡蛋液与棕榈油比例为5:5时,马铃薯饼干的剪切力在2000～2500g、色泽适中、感官评分高于80分。在此基础上,通过三因素三水平响应面优化试验得到饼干的最优配方为:马铃薯泥55.00%、低筋面粉20.00%、碳酸氢铵0.50%、小苏打0.13%、鸡蛋液6.86%、棕榈油5.00%、糖霜6.82%、淡奶油5.69%。此配方下的马铃薯鲜薯酥脆饼干具有良好的马铃薯风味,口感酥脆,品质优良,感官评分为87.20,与响应面模型预测值符合。本研究可为马铃薯烘焙产品的发展提供理论依据。     

Predicting the sensory crispness of coated turkey breast by its acoustic signature

Crispness of coated turkey breast after frying, and reheating by microwave or oven, was evaluated by sensory, mechanical tests and a newly developed acoustic signature-classifying model (ASCM). The acoustic signatures were recorded during compression-tests and analyzed by the ASCM. Support vector machines (SVM) and Fuzzy KNN classifiers were used to performed classification of the acoustic signals to frying, and heating by microwave or oven. The sensory crispness scores and the initial slope of the force deformation curve were predicted using frequency domain spectra of the acoustic signals by neural networks (NN). The results showed that a linear classifier (LC) provides satisfying predictions of the sensory crispness grades and the initial slope of the force deformation curve for fried and microwave heated samples.     

Methodological developments in crispness assessment: Effects of cooking method on the crispness of crusted foods

A new method was developed to assess the texture of crispy-crusted foods with a soft, high-moisture core. This method, applied to commercial pre-cooked chicken nuggets, combines characteristics derived from the force/displacement curves of the whole sample with characteristics of the simultaneously emitted sound. The use of a not-sharp blade probe to perform the test proved to be an effective technique for characterizing the texture of chicken nuggets after different final cooking processes. The force curves of the samples differed with the cooking process. Deep-fried samples and those cooked in a conventional oven presented jagged force curves and acoustic signals with many peaks, both characteristics of crispy products. The curve profiles of microwaved samples were drastically different and typical of tough, gummy products. The use of a susceptor package in microwave heating improved the crispness of the samples. The number of sound peaks was the acoustic parameter that best discriminated between the samples. It was found that although the moisture and fat contents of the core and crust are closely related to the texture characteristics, samples with similar water contents can have very dissimilar crispness characteristics. The fat content of the core did not change significantly with the final cooking process in any of the samples.     

雪莲果叶的采收时期、干燥方法及其对饼干品质影响的研究

以雪莲果叶为研究对象,探讨了四个主要生长时期:幼嫩期（5月）、生长期（7月）、成熟期（10月）、衰老期（11月）及不同的干燥方式:恒温热风干燥（40 ℃）、自然干燥、微波干燥（320 W）、真空干燥（60 ℃）、真空冷冻干燥（?60 ℃）对雪莲果叶中主要活性物质绿原酸和总黄酮含量的影响,以确定最佳采收时期及干燥方式;并讨论雪莲果叶粉添加对酥性饼干品质的影响。结果显示,随着雪莲果叶的生长,总黄酮及绿原酸含量均先升高后降低,在成熟期达到最高,分别为0.435和33.52 mg/g;所选干燥方式中,真空冷冻干燥（?60 ℃）较佳,干燥后雪莲果叶中所含黄酮及绿原酸均较高。在酥性饼干中添加雪莲果叶粉（0～20%）,所得饼干呈绿色且具有独特的果叶清香;随着添加量的增多,饼干的含水量逐渐下降,硬度呈先降低后升高再降低的趋势。普通饼干、雪莲果叶饼干的挥发性成分分别是11种、22种,雪莲果叶饼干的风味更加丰富,含有独特的香气成分,包括羟基丙酮（3.23%）、2-甲基吡嗪（1.34%）、B-波旁烯（1.03%）等。综上,雪莲果叶的总黄酮和绿原酸含量在雪莲果叶成熟期达到相对最佳,可在10月开始进行收集,利用真空冷冻干燥方式进行干燥,所得雪莲果叶粉可用于烘焙食品的开发,赋予产品独特的风味。     

Effect of Incorporation of Mint on Texture,Colour and Sensory Parameters of Biscuits

In recent years, there has been a general trend towards replacing the use of synthetic antioxidant by natural antioxidant, derived from various plants, spices and oil seeds, in processed food. The present study deals in the use of mint (Mentha spicta L) as a source of natural antioxidant in different forms viz, powder, extract, and pure menthol for its application in biscuits. Formulation of mint component was designed based on preliminary studies using various parameters such as instrumental assessment for texture and color measurement and sensory evaluation. The selected levels were as follows 1% mint powder (MNT-P), 500 mg mint extract (MNT-E), and 100 ppm pure menthol (MNT-M) for incorporation in biscuits. The biscuits with different mint forms were packed in unit pouches of metallized polyester/poly laminate and stored at room temperature for five months. The texture value of biscuits with mint powder (MNT-P) received higher scores, comparable with the control (CNT) and BHA (BNT) biscuit indicating their crisp nature. However, color measurement (ΔE) values in MNT-P biscuits were higher followed by MNT-E biscuit due to their green color, whereas the values of MNT-M biscuit were comparable with the CNT and BHA biscuit indicating MNT-M did not impart any change in the color of the biscuit. The sensory scores of MNT-M were higher (P?≤?0.05) than MNT‐P and MNT-E biscuits. MNT-P variation received significantly higher (P?≤?0.05) scores in terms of texture, taste and mouth feel. The results indicate that MNT-P biscuits were highly acceptable compared to MNT-E and MNT-M biscuits.     

韧性饼干脆性评价方法的研究

为了建立一种客观评价饼干脆性的方法,采用物性仪对饼干进行穿刺实验,优化探头,分析穿刺过程中饼干的破裂状态与空间破裂次数(Nsr)的关系,对不同含水率饼干的穿刺方法、三点弯曲方法和TPA 方法进行比较。结果表明：穿刺方法优于三点弯曲和TPA 方法,最优的穿刺探头是P0.25S 探头;空间破裂次数的计算公式中破裂距离应为力- 位移曲线上力降为零所对应的距离;其所得的空间破裂次数与含水率的相关系数(R2)为0.9763,这一指标能够表征饼干的脆性。为韧性饼干脆性评价提供了一种仪器测试方法。     

Evaluation and characterization of estrus alerts and behavioral parameters generated by an ear-attached accelerometer-based system for automated detection of estrus

Our objectives were to evaluate the performance of an ear-attached automated estrus detection (AED) system (Smartbow; Zoetis) that monitored physical activity and rumination time, and to characterize AED system estrus alert features (i.e., timing and duration). Lactating Holstein cows (n = 216) commenced a protocol for the synchronization of estrus at 50 ± 3 DIM or 18 ± 3 d after artificial insemination. For 7 d after induction of luteolysis with PGF_2α (d 0), we used visual observation of estrous behavior (30 min, 2 times per day) and data from an automated mounting behavior monitoring system based on a pressure-activated tail-head sensor (HeatWatch; Cowchips LLC) as a reference test (RTE) to detect behavioral estrus. Concomitantly, estrus alerts and their features were collected from the AED system. Progesterone levels confirmed luteal regression, and transrectal ultrasonography confirmed the occurrence and timing of ovulation. Performance metrics for the AED system were estimated with PROC FREQ in SAS, using the RTE or ovulation only as a reference. Performance was also estimated after the removal of cows with a discrepancy between the RTE and ovulation. Continuous outcomes with or without repeated measurements were evaluated by ANOVA using PROC MIXED in SAS. Based on the RTE, 86.6% (n = 187) of the cows presented estrus and ovulated; 1.4% (n = 3) presented estrus and did not ovulate; 6.4% (n = 14) did not present estrus but ovulated; and 5.6% (n = 12) did not present estrus or ovulation. We found no difference in the proportion of cows detected in estrus and with ovulation for the AED system (83.4%) and the RTE (86.6%). Compared with estrus events as detected by the RTE, sensitivity for the AED was 91.6% (95% CI: 87.6–95.5) and specificity was 69.2% (95% CI: 51.5–87.0). Using ovulation as reference, sensitivity was 89.6% (95% CI: 85.3–93.8) and specificity was 86.7% (95% CI 69.5–100). For all cows with agreement between the RTE and ovulation, sensitivity was 92.5% (95% CI: 88.7–96.3) and specificity was 91.7% (95% CI: 76.0–100). The mean (±SD) interval from induction of luteolysis to estrus alerts, estrus alert duration, and the onset of estrus alerts to ovulation interval were 72.2 ± 18.1, 13.5 ± 3.8, and 23.8 ± 7.1 h, respectively. We concluded that an ear-attached AED system that monitored physical activity and rumination time was effective at detecting cows in estrus and generated few false positive alerts when accounting for ovulation, cow physiological limitations, and the limitations of the RTE.     

全谷物发芽糙米韧性饼干制作工艺优化

为了拓展发芽糙米的利用途径,丰富全谷物食品种类,本文以发芽糙米粉替代部分小麦粉应用于饼干,开展了配方及焙烤工艺参数对韧性饼干品质特性的影响研究,优化了饼干的制作工艺.结果表明,随着发芽糙米粉的增加,饼干色泽降低,硬度呈上升趋势,延展度、感官评分均呈先增加后降低的趋势;增大黄油的添加量,延展度、膨松度变化较小;增大糖粉的...     

豆渣膳食纤维对酥性饼干特性的影响

将豆渣中酶法提取的可溶性膳食纤维(豆渣SDF)、不溶性膳食纤维(豆渣IDF)以及商业菊粉,分别添加到酥性饼干中,研究其对饼干的物理化学特性和感官品质的影响。结果表明:添加豆渣IDF的饼干持水性和硬度较高,添加豆渣SDF和菊粉的饼干松密度值和过氧化值较低,且两者的松密度值没有较大差异,而添加豆渣IDF的饼干与之相反,添加4%豆渣SDF的饼干感官评定结果最优,且总膳食纤维、水分和脂肪含量较空白高,而蛋白质和灰分含量没有明显变化。     

Acrylamide content of selected Spanish foods: survey of biscuits and bread derivatives.

An overview of the acrylamide content in commercial biscuits and bread derivatives (bread sticks, bread crust, crackers) marketed in Spain is presented. Acrylamide was determined by stable isotope dilution LC-MS with an LOQ of 30 microg kg(-1). Acrylamide content ranged from 5%) used in the formulation, but lower when functional ingredients, such as polyols, were used. An estimation of the acrylamide dietary exposure related to biscuits and bread derivatives was calculated as 0.082 microg kg(-1) day(-1). Estimated dietary intake were 0.002 and 0.058 microg kg(-1) day(-1) for crackers and biscuits, respectively.     

基于模糊数学综合评价法的改性紫薯饼干的制备工艺优化

本研究以紫薯为原料,对其采用微波联合高压处理以达到提高其抗氧化能力及抑制其褐变反应的目的,然后将改性后的紫薯进一步用于制作饼干,并利用正交试验与模糊数学综合评价法优化紫薯饼干的制作配方。以花青素含量和多酚氧化酶活性为指标,通过单因素实验得到微波联合高压处理紫薯的最优参数为微波功率450 W、微波时间20 min、高压温度115℃、高压时间40 min,在此优化条件下的改性紫薯的花青素含量和多酚氧化酶活性分别比原料升高了2.56倍和降低了45.71%。然后以感官评价为指标,通过正交试验和模糊数学综合评价法优化出紫薯饼干的最佳制作配方为低筋面粉40 g、紫薯粉60 g、白砂糖45 g、黄油75 g、鸡蛋60 g、食盐1 g,所制作的紫薯饼干色泽均匀、外形完整、口感松脆且具有紫薯的香气。