8 3 Vol. 8 No. 3 2017 3 Journal of Food Safety and Quality Mar., 2017 龚娜 *, 肖蓉 (, 650201) 摘要 : 目的 方法,,,, 结果 : 100 g, 76 g 13 g 40 g 8 g 15 g 50 g 1 g, ( 190 170 ) 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 650201, 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 E-mail: 970557072@qq.com *Corresponding author: GONG Na, Master, College of Food Science, Yunnan Agricultural University, Kunming 650201, China. E-mail: 970557072@qq.com
924 8,,, [3],,,,,, [4,5],,,, ;, 2 材料与方法 2.1 材料与试剂 2.1.1 材料 (1) : 3 1:1:1(m:m:m), (80 ) (2007 10 ): ( 2006 530922-0001322); (2007 ):, ( 2006 532822-2261133); (2006 5 ):, ( 2006 530800-0041122) (2) : ; : Westland Co-Operative Dairy Co., Ltd.; : ; : ; : ; : ; : 2.1.2 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 2.3.1 工艺流程 1 1 Fig. 1 Process flow diagram of Pu-erh tea cookie 2.3.2 操作要点 (1) :,,, (2) :, (3) : 80,, (4) :,, 3 cm (5) : 5 min, ( 190 170 ), (6) :,, 2.3.3 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, : 925 2.3.4 微生物指标的测定 GB 4789.2-2010 [6] ; GB 4789.3-2010 [7] 2.3.5 单因素实验 (1) 100 g, 13 g 40 g 50 g 8 g 15 g 1 g; 30 45 60 75 90 g,, 2.3.3, 3 (2) 100 g, 75 g 40 g 50 g 8 g 15 g 1 g; 3 6 9 12 15 g, 3, 2.3.3 (3) 100 g, 75 g 13 g 50 g 8 g 15 g 1 g; 20 30 40 50 60 g, 3, 2.3.3 (4) 100 g, 75 g 13 g 40 g 8 g 15 g 1 g; 20 30 40 50 60 g, 3, 2.3.3 (5) ( 190 170 ), 0.5 cm, 2 7 12 17 22 min, 3, 2.3.3 2.3.6 响应面试验设计 5, 75 g, 12 g, 12 min Box-Behnken [8-10], (A) (B) (C),, 2 8.0 3 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 3.1.1 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) 3.1.2 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 1 70 10 11 0 75 12 12 1 80 14 14 Fig. 3 3 (n=3) Effect of tea powder content on cookie quality(n=3) 2.4 数据分析 3, Design Expert 3.1.3 糖粉含量对饼干品质的影响, ;
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) 3.1.4 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) 3.1.5 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 3.2.1 响应面试验设计与结果 Box-Behnken [11-13], 3 3 (17, 5 ), (A) (B) (C),, 3 3.2.2 响应面优化结果分析 r 2, T, 4 Design Expert 8.0, A B C : Y=88.12 0.40A 1.96B 6.87C 0.69AB 2.74AC 2.29BC 6.50A 2 4.50B 2 11.64C 2 (P 0.0001), r 2 =0.9885, 98.85%,,,, C A 2 B 2 C 2 (P<0.01);, C( )>B( )>A( ), : AC>BC>AB 3.2.3 响应面及等高线分析 Design Expert 8.0, 7,, [14,15] 2, 3.2.4 优化验证, 76% 12.5% 12.5 min : 76% 13% 13 min,, 3.3 微生物指标 1.0 10 1 CFU/mL, (most probable number, MPN) 30,,
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 ( ) 1 1 1 0 79.83 80.16 2 0 1 1 75.62 74.59 3 1 0 1 72.35 73.72 4 1 0 1 62.13 60.76 5 1 0 1 64.87 65.45 6 1 1 0 73.26 74.87 7 0 1 1 65.68 65.44 8 0 1 1 63.74 64.77 9 1 1 0 75.78 75.45 10 0 1 1 82.86 83.10 11 1 1 0 79.61 78 12 1 0 1 80.56 79.98 13 0 0 0 89.45 88.12 14 0 0 0 87.51 88.12 15 0 0 0 86.82 88.12 16 0 0 0 88.47 88.12 17 0 0 0 88.36 88.12 Table 4 表 4 响应面试验方差分析 The variance analysis of response surface test F P A 1.26 1 1.26 0.55 0.4833 B 30.81 1 30.81 13.44 0.0080 ** C 377.71 1 377.71 164.74 <0.0001 ** AB 1.88 1 1.88 0.82 0.3957 AC 29.98 1 29.98 13.07 0.0086 ** BC 21.07 1 21.07 9.19 0.0191 * A 2 177.88 1 177.88 77.58 <0.0001 ** B 2 85.35 1 85.35 37.23 0.0005 ** C 2 570.95 1 570.95 249.02 <0.0001 ** 1375.85 9 152.87 66.68 <0.0001 ** 16.05 7 2.29 12.04 3 4.01 4 0.1068 4.01 4 1.00 1391.90 16 : *, **
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3, : 929 [14],,,. [J]., 2011,12(103): 374 376. Cheng HP, Wan YQ, LiCH, et al. Study on processing techniques of matcha short biscuit [J]. Sci Technol Food Ind, 2011, 12(103): 374 376. [15],,,. [J]., 2010, 31(6): 91 95. 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): 91 95. 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 E-mail: 970557072@qq.com 粮油产品质量安全专题 征稿函,,,,,,, (1) ; (2) ; (3) ; (4) ; (5) ; (6), 2017 5,,, 2017 4 15 Email 投稿方式 : : www.chinafoodj.com E-mail: jfoodsq@126.com 食品安全质量检测学报 编辑部