大豆科学2024，Vol.43Issue(2)：217-225,9.DOI:10.11861/j.issn.1000-9841.2024.02.0217
米曲霉菌发酵豆渣制备饼干的工艺研究与品质分析
Processing Technology and Quality Analysis of Aspergillus oryzae Fermented Soybean Dregs Biscuits
摘要
Abstract
In order to make full use of soya bean dregs and adapt to people's nutritional and health needs,soya bean dregs fermented with Aspergillus oryzae were made into dried soya bean dregs biscuits rich in dietary fibre.A one-way test was conducted to investigate the effects of soya bean dregs,shortening,sugar and skimmed milk on the organoleptic properties of soya bean dregs biscuits,based on which a response surface analysis was performed to optimize the formulation of soya bean dregs biscuits.The results showed that the optimal formula(expressed as baking percentage)for fermented soya bean dregs biscuits was 31％soya bean dregs,41％shortening,36％skimmed milk and 21％sugar.The dried soya bean dregs biscuits produced according to this formula were golden in colour,moderately crispy,suitably sweet,with a hardness of 33.75 N,cohesion of 0.25 Ratio,elasticity of 0.45 mm and chewiness of 3.74 Jm,which were close to the objective data of the best-selling biscuits in the market,and had a good market potential.Each physical and chemical indicators in line with national standards,fermented soya bean dregs biscuit moisture content of 3.60％,ash content of 1.30％,moisture activity of 0.73,crude fat content of 26.00 g·(100 g)-1,crude protein content of 10.63 g-(100 g)-1,and dietary fibre content of 6.24 g.(100 g)-1.关键词
大豆/豆渣/米曲霉菌/发酵/响应面分析/质构/食品感官/饼干Key words
soybean/soybean dregs/Aspergillus oryzae/fermented/response surface analysis/texture/food senses/biscuits引用本文复制引用
薛伟,顾佳丽,王苏月,曹仲文..米曲霉菌发酵豆渣制备饼干的工艺研究与品质分析[J].大豆科学,2024,43(2):217-225,9.基金项目
中餐非遗技艺传承文化和旅游部重点实验室开放课题(WLB2202) （WLB2202）
江苏省高校自然科学基金面上项目(19KDJ530002) （19KDJ530002）
江苏高校"青蓝工程"中青年学术带头人培养项目(SJH202229). （SJH202229）
