摘要
为拓宽枳椇子、蛹虫草的市场应用场景,制作具有解酒护肝功效的枳椇子蛹虫草脆片。以感官评价和硬度为指标,对脆片制作工艺中的枳椇子粉质量分数、蛹虫草粉质量分数、姜黄粉质量分数、烘烤温度、烘烤时间进行单因素试验,运用响应面法优化配方,并对最优工艺下的脆片进行品质检测。结果表明,枳椇子蛹虫草脆片的最优工艺为枳椇子粉质量分数3.33%、蛹虫草粉质量分数2.50%、姜黄粉质量分数1.67%、烘烤温度140℃、烘烤时间130 s;制得的脆片硬度1.86 N,总黄酮含量2.00 mg/g,水分3.88%,口感酥脆,呈现淡淡的黄色,具有独特的风味。研究为药食同源食品的开发提供科学依据。
To broaden the market application scenarios of hovenia dulcis and cordyceps militaris,a functional crisp with alcohol-relieving and liver-protecting effects was developed.Using sensory evaluation and hardness as indicators,single-factor experiments were conducted on the following process parameters:mass fraction of hovenia dulcis powder,mass fraction of cordyceps militaris powder,mass fraction of turmeric powder,baking temperature,and baking time.The formulation was optimized using response surface methodology,and the quality of the crisps produced under the optimal process was tested.The results showed that the optimal process for the hovenia dulcis and cordyceps militaris crisps was as follows:hovenia dulcis powder mass fraction of 3.33%,cordyceps militaris powder mass fraction of 2.50%,turmeric powder mass fraction of 1.67%,baking temperature of 140℃,and baking time of 130 s.The resulting crisps had a hardness of 1.86 N,a total flavonoid content of 2.00 mg/g,and a moisture content of 3.88%.They exhibited a crispy texture,a light yellow color,and a distinctive flavor.This research provides a scientific basis for the development of medicinal and edible homologous foods.
作者
曹雨诞
潘丽婷
王海波
包贝华
高明亮
严辉
李刚
张丽
CAO Yudan;PAN Liting;WANG Haibo;BAO Beihua;GAO Mingliang;YAN Hui;LI Gang;ZHANG Li(Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization,Nanjing University of Chinese Medicine,Nanjing 210023,China;NMPA Key Laboratory for Quality Control of Traditional Chinese Medicine(Chinese Materia Medica and prepared slices),Henan Institute for Drug and Medical Device Inspection,Zhengzhou 450018,China;Key Laboratory of Acupuncture and Medicine Research of Ministry of Education,Nanjing University of Chinese Medicine,Nanjing 210023,China;School of Artificial Intelligence and Information Technology,Nanjing University of Chinese Medicine,Nanjing 210023,China;Taizhou Key Laboratory of Traditional Chinese Medicine and Comprehensive Health Products Development,Nanjing University of Chinese Medicine Hanlin College,Taizhou 225300,China)
出处
《包装与食品机械》
2025年第6期98-104,共7页
Packaging and Food Machinery
基金
国家现代农业产业技术体系资助项目(CARS-21)
江苏省中医药管理局面上项目(MS2023005)
中药材及饮片质量控制重点实验室开放基金项目(KF202404)。
关键词
枳椇子
蛹虫草
脆片
感官评价
hovenia dulcis
cordyceps militaris
crisp
sensory evaluation
