Microsoft Word 龚娜-二校出926,929

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1 8 3 Vol. 8 No Journal of Food Safety and Quality Mar., 2017 龚娜 *, 肖蓉 (, ) 摘要 : 目的方法,,,, 结果 : 100 g, 76 g 13 g 40 g 8 g 15 g 50 g 1 g, ( ) 13 min 结论关键词 : ; ; Development of cookie made with Pu-erh tea GONG Na *, XIAO Rong ( College of Food Science, Yunnan Agricultural University, Kunming , China) ABSTRACT: Objective To develop a new type of cookie taking nutritional value and fragrance of Pu-erh tea together. Methods Used Yunnan Pe-erh tea processed by modulation, squeeze, baking process and so on as research object, the effects of butter content, Pu-erh powder content and the baking time on the sensory evaluation scores of Pu-erh tea cookies were analyzed by the response surface methodology based on the single factor test. The best processing parameters were obtained, and the microbial indicators of samples were determined. Results The optimal formulation of Pu-erh tea cookies was as follows: taking low gluten flour as 100 g, butter was 76 g, Pu-erh tea powder was 13 g, sugar was 40 g, milk powder was 8 g, milk was 15 g, egg was 50 g, salt was 1 g, and the baking time was 13 min in the fixed baking temperature (top temperature 190, bottom temperature 170 ). Conclusion The developed Pe-erh tea cookie provides a new way for the diversified development of the Pe-erh tea. KEY WORDS: Pu-erh tea cookie; response surface methodology; sensory evaluation 1 引言,,,,, [1,2] 基金项目 : (CARS-23) Fund: Supported by the Modern Agricultural Industry Technology System Construction under Special Funding (CARS-23) * 通讯作者 :,, 食品科学与品质控制 @qq.com *Corresponding author: GONG Na, Master, College of Food Science, Yunnan Agricultural University, Kunming , China @qq.com

2 924 8,,, [3],,,,,, [4,5],,,, ;, 2 材料与方法 2.1 材料与试剂材料 (1) : 3 1:1:1(m:m:m), (80 ) ( ): ( ); (2007 ):, ( ); ( ):, ( ) (2) : ; : Westland Co-Operative Dairy Co., Ltd.; : ; : ; : ; : ; : 培养基和试剂 (plate count agar, PCA) (violet red bile agar, VRBA) 2.2 仪器与设备 CP313 ( ); SPX-150B-Z ( ); ( ); MG25NF-AD( ); ( ); ( ) 2.3 实验方法工艺流程 1 1 Fig. 1 Process flow diagram of Pu-erh tea cookie 操作要点 (1) :,,, (2) :, (3) : 80,, (4) :,, 3 cm (5) : 5 min, ( ), (6) :,, 感官评定 [2,3], 10, 1~2 h (25 )(25 ) (20 )(30 ) 100, 1 表 1 曲奇饼干的感官评分标准 Table 1 Sensory scoring criteria of cookie (20 ) (20 ) (30 ) (30 ), 17~20,, 12~17,,,,,, 5~12 17~20, 12~17, 5~12, 25~30, 21~25, 17~21, 25~30, 21~25 17~21

3 3, : 微生物指标的测定 GB [6] ; GB [7] 单因素实验 (1) 100 g, 13 g 40 g 50 g 8 g 15 g 1 g; g,, 2.3.3, 3 (2) 100 g, 75 g 40 g 50 g 8 g 15 g 1 g; g, 3, (3) 100 g, 75 g 13 g 50 g 8 g 15 g 1 g; g, 3, (4) 100 g, 75 g 13 g 40 g 8 g 15 g 1 g; g, 3, (5) ( ), 0.5 cm, min, 3, 响应面试验设计 5, 75 g, 12 g, 12 min Box-Behnken [8-10], (A) (B) (C),, 结果与分析 3.1 单因素实验各个因素对普洱茶曲奇饼干品质的影响黄油含量对饼干品质的影响,, 2, 75 g,, 2 (n=3) Fig. 2 Effect of butter content on cookie quality(n=3) 茶粉含量对饼干品质的影响,,, ;,, 3, 12 g,, Table 2 表 2 响应面法分析因素及水平 Analytical factors and levels of response surface methodology A /% B /% C /min Fig. 3 3 (n=3) Effect of tea powder content on cookie quality(n=3) 2.4 数据分析 3, Design Expert 糖粉含量对饼干品质的影响, ;

4 926 8, 4, 40 g, 6 (n=3) Fig. 6 Effect of baking time on cookie quality(n=3) 4 (n=3) Fig. 4 Effect of sugar content on cookie quality(n=3) 鸡蛋含量对饼干品质的影响, ; 5, 50 g,, 5 (n=3) Fig. 5 Effect of egg content on cookie quality(n=3) 烘烤时间对饼干品质的影响 190, 170,,,, 6, 12 min,,, 3.2 响应面分析法对普洱茶曲奇饼干条件的优化响应面试验设计与结果 Box-Behnken [11-13], 3 3 (17, 5 ), (A) (B) (C),, 响应面优化结果分析 r 2, T, 4 Design Expert 8.0, A B C : Y= A 1.96B 6.87C 0.69AB 2.74AC 2.29BC 6.50A B C 2 (P ), r 2 =0.9885, 98.85%,,,, C A 2 B 2 C 2 (P<0.01);, C( )>B( )>A( ), : AC>BC>AB 响应面及等高线分析 Design Expert 8.0, 7,, [14,15] 2, 优化验证, 76% 12.5% 12.5 min : 76% 13% 13 min,, 3.3 微生物指标 CFU/mL, (most probable number, MPN) 30,,

5 3, : 927 Table 3 表 3 响应面分析试验设计与结果 Experimental design and results of response surface method A /% B /% C /min ( ) Table 4 表 4 响应面试验方差分析 The variance analysis of response surface test F P A B ** C < ** AB AC ** BC * A < ** B ** C < ** < ** : *, **

6 928 8 Fig. 7 7 The contour map and response surface graph between various factors 4 结论 5, 3, : 100 g, 76 g 13 g 40 g 8 g 15 g 50 g 1 g, ( ), 13 min,,,,, 参考文献 [1]. [M]. :, Zhou HJ. Yunnan Pu er tea [M]. Kunming: Yunnan Science and Technology Press, [2],,,. [J]., 2015, 6(5): Gong N, Xiao R, Hou Y, et al. The development of flavor Pu-erh tea ointment [J]. J Food Saf Qual, 2015, 6(5): [3] GB/T [S]. GB/T Cookies [S]. [4],,. [J]., 2013, 33(9): Wen XJ, Zhang W, Wang Y. Development of cookie made with tea [J]. Chin J Trop Agric, 2013, 33(9): [5],,,. [J]., 2007, 27(1): Lv HP, Gu JP, Lin Z, et al. Advance in the study on the chemical composition and biological activity of Pu-erh tea [J]. Tea Sci, 2007, 27(1): [6] GB [S]. GB Food microbiological examination-aerobic plate count [S]. [7] GB [S]. GB Food microbiological examination-enumeration of coliforms [S]. [8],,,. [J]., 2007, 28(10): Huang P, Xie MY, Nie SP, et al. Study on microwave-assisted extraction of polysaccharides from spores of Ganoderma atrum with response surface analysis [J]. Food Sci, 2007, 28(10): [9] Hou XJ, Chen W. Optimization of extraction process of crude polysaccharides from wild edible BaChu mushroom by response surface methodology [J]. Carbohyd Poly, 2008, 72(1): [10],,,. [J]., 2012, 40(28): , Xiong CY, Peng YJ, Wang XH, et al. Optimization of extraction of Pu-erh tea paste response surface methodology [J]. J Anhui Agric Sci, 2012, 40(28): , [11],,,. Box-Behnken [J]., 2009, 30(3): Hai H, Wang K, Jin WY, et al. Optimization of ultrasonic extraction technology chlorophyll from silkworm faeces by rsm of Box-Behnken [J]. Sci Technol Food Ind, 2009, 30(3): [12],,,. - [J]., 2014, 5(11): Zhu HY, Lin HC, Yang H, et al. Optimization of reflux extraction of jujuboside from semen ziziphi spinosae by central composite design-response surface methodology [J]. J Food Saf Qual, 2014, 5(11): [13],,,. - [J]. (), 2008, 35(3): Wu HJ, Wang JX, Huang JM, et al. Optimization of cudrania extractum tablets formulation by central composite design-response surface methodology [J]. J Fudan Univ (Med Ed), 2008, 35(3):

7 3, : 929 [14],,,. [J]., 2011,12(103): Cheng HP, Wan YQ, LiCH, et al. Study on processing techniques of matcha short biscuit [J]. Sci Technol Food Ind, 2011, 12(103): [15],,,. [J]., 2010, 31(6): Wang MY, Lu JF, Wang XS, et al. Optimization of extraction of radix asparagi polysaccharides using response surface methodology [J]. Food Sci, 2010, 31(6): 作者简介 ( 责任编辑 : 杨翠娜 ) 龚娜, 硕士, 主要研究方向为食品科学与品质控制 @qq.com 粮油产品质量安全专题征稿函,,,,,,, (1) ; (2) ; (3) ; (4) ; (5) ; (6), ,,, 投稿方式 : : jfoodsq@126.com 食品安全质量检测学报编辑部

Microsoft Word 龚娜-二校-有修改

Microsoft Word 龚娜-二校-有修改 6 5 Vol. 6 No. 5 2015 5 Journal of Food Safety and Quality May., 2015 龚娜 1, 肖蓉 1, 陆文萍 1, 曹慧 1, 侯艳 2* (1., 650201; 2., 650201) 摘要 : 目的, 方法,,,,, 结果 1:20 g/ml 18% 1.5% 2.0%; 2 cm 18 h 结论关键词 : ; ; The development

Microsoft Word 龚娜-二校 出926,929

Microsoft Word 龚娜-二校出926,929