Abstract
Objective: The effects of lotus leaf coarse powder and lotus leaf superfine powder on the physical and chemical indexes of flour and its application in crisp biscuits were studied in this paper, and explored the suitable amount of lotus leaf coarse powder and lotus leaf superfine powder added in crisp biscuits. Methods: Farinograph, extensograph, wet gluten tester, and falling number tester were used to determine the effects of lotus leaf powder on the physical and chemical indexes of flour. The hardness of the dough and the shear force of the crisp biscuit were measured by the texture analyzer, and the sensory quality of the crisp biscuit was evaluated by the sensory method. The total number of bacteria in the raw material and crisp biscuits was determined by the method of total colony determination. Results: Adding 0%~15% lotus leaf coarse powder and lotus leaf superfine powder to the flour, the water absorption rate, falling number and hardness of the dough were increased, the stability time of the flour, the stretching energy of the dough and the wet gluten content were reduced, the crispness and sensory score of the crisp biscuit increased first and then decreased. When the addition amount of lotus leaf coarse powder was 6% and the addition amount of lotus leaf superfine powder was 9%, the crispness and sensory score of the crisp biscuit were the largest, compared with the blank, the sensory scores of the crispy biscuits were increased by 9.81% and 18.33% respectively, and the addition of lotus leaf superfine powder was 3% higher than that of lotus leaf coarse powder. Compared with the blank, the total number of bacteria in the crisp biscuit with 15% lotus leaf coarse powder decreased by 41.18%, and the total number of bacteria with 15% lotus leaf superfine powder decreased by 62.94%. Conclusion: The lotus leaf coarse powder and lotus leaf superfine powder could increase the nutritional value and sensory quality of crispy biscuits, and have the effects of inhibiting the bacterial growth of crispy biscuit. Compared with lotus leaf coarse powder, the effects of lotus leaf superfine powder that improved the quality of crispy biscuit and inhibited bacterial growth are better than lotus leaf coarse powder, and the lotus leaf superfine powder has more application value in crisp biscuits.
Publication Date
12-15-2022
First Page
33
Last Page
39,59
DOI
10.13652/j.spjx.1003.5788.2022.80563
Recommended Citation
Feng-lei, WANG
(2022)
"Effects of lotus leaf powder on physicochemical properties of flour and crisp biscuits,"
Food and Machinery: Vol. 38:
Iss.
11, Article 6.
DOI: 10.13652/j.spjx.1003.5788.2022.80563
Available at:
https://www.ifoodmm.cn/journal/vol38/iss11/6
References
[1] 谭一丁,邓放明.荷叶成分与生物学功能研究进展[J].食品研究与开发,2020,41(10):193-197.TAN Y D,DENG F M.Research progress on components and biological function of lotus leaf[J].Food Research and Development,2020,41(10):193-197.
[2] 陈曦,戚进.荷叶中黄酮和生物碱的研究进展[J].中国实验方剂学杂志,2015(18):211-214.CHEN X,QI J.Flavonoids and alkaloids in lotus leaves[J].Chinese Journal of Experimental Traditional Medical Formulae,2015(18):211-214.
[3] 黄雯.荷叶抗菌消炎主要活性成分研究[D].长沙:中南林业科技大学,2010.HUANG W.The research on major anti-bacterial and anti-inflammatory ingredient from lotus leaves[D].Changsha:Central South University of Forestry and Technology,2010.
[4] 周庆峰,康洁,高丰衣.一种荷叶粉营养挂面的制备工艺研究[J].商丘师范学院学报,2016,35(9):32-39.ZHOU Q F,KANG J,GAO F Y.Process research of nutritious noodles with lotus leaves powder[J].Journal of Shangqiu Normal University,2016,35(9):32-39.
[5] 刘涛,王清,任龙展.响应曲面法优化荷叶饼干的配方工艺研究[J].信阳农林学院学报,2018,28(3):98-103.LIU T,WANG Q,REN L Z.Research on formula technology of the optimization of lotus leaf biscuit by response surface method[J].Journal of Xinyang Agriculture and Forestry University,2018,28(3):98-103.
[6] 郭卫芸,曹琼,涂晓玲.荷叶曲奇饼干的研制[J].许昌学院学报,2016,35(2):86-90.GUO W Y,CAO Q,TU X L.Manufacture of lotus leaf cookies[J].Journal of Xuchang University,2016,35(2):86-90.
[7] 陈海光,余以刚,曾庆孝.荷叶保健饮料的研制[J].食品与机械,2002,18(2):38.CHEN H G,YU Y G,ZENG Q X.Development of health beverage of lotus leaf[J].Food & Machinery,2002,18(2):38.
[8] 程晶晶,王军,肖付刚.超微粉碎对红小豆全粉物化特性的影响[J].粮油食品科技,2016,24(3):13-16.CHENG J J,WANG J,XIAO F G.Influence of superfine grinding on physicochemical properties of adzuki bean flour[J].Cereals,Oils and Food Science and Technology,2016,24(3):13-16.
[9] 杨永红.红小豆超微粉对面粉理化性质及鲜湿面条品质的影响[J].食品与机械,2022,38(8):188-194.YANG Y H.Effect of superfine adzuki bean flour on physicochemical properties of flour and development of fresh and wet noodles[J].Food & Machinery 2022,38(8):188-194.
[10] 张国真,何建军,姚晓玲,等.超微粉碎麦麸及其不同组分基本成分和物化特性分析[J].食品科技,2014,39(7):147-152.ZHANG G Z,HE J J,YAO X L,et al.Analysis of basic components and physicochemical properties of ultrafinely ground wheat bran and its different components[J].Food Science and Technology,2014,39(7):147-152.
[11] 马倩影.大豆营养面包工艺优化[J].农产品加工,2020(10):35-38.MA Q Y.Process optimization of sybean nutritional bread[J].Farm Products Process,2020(10):35-38.
[12] 李浪.小麦面粉品质改良与检测技术[M].北京:化学工业出版社,2008:186.LI L.Quality improvement and detection technology of wheat flour[M].Beijing:Chemical Industry Press,2008:186.
[13] 崔丽琴,崔素萍,马平,等.豆渣粉对面团特性及面团微观结构的影响[J].食品工业科技,2014,35(5):75-82.CUI L Q,CUI S P,MA P,et al.Influence of soybean dregs powder to characteristics and microstructure of dough[J].Science and Technology of Food Industry,2014,35(5):75-82.
[14] 宋莲军,李争艳,耿瑞玲.豆渣对面团流变学特性及面条质量的影响[J].河南农业大学学报,2011,45(2):241-246.SONG L J,LI Z Y,GENG R L.Effects of bean dregs on rheological properties to dough and craft bean dregs noodle[J].Journal of Henan Agricultural University,2011,45(2):241-246.
[15] 罗海澜,豆康宁,张群芝,等.香菇粉对面团特性和酥性饼干品质的影响[J].食品安全质量检测学报,2021,12(13):5 380-5 387.LUO H L,DOU K N,ZHANG Q Z,et al.Effect of lentinula edodes powder on the dough properties and quality of crisp biscuits[J].Journal of Food Safety & Quality,2021,12(13):5 380-5 387.
[16] 胡云峰,陈媛媛,路敏,等.豆渣混合粉面团特性及馒头品质的影响研究[J].食品科技,2015,40(12):112-116.HU Y F,CHEN Y Y,LU M,et al.Study on technology and qualtiy of the bean dtregs powder steamed buns[J].Food Science and Technology,2015,40(12):112-116.
[17] 陈烨,段旻燕,严成,等.玫瑰花粉对面团流变学特性及酥性饼干品质的影响[J].食品工业科技,2020,41(19):67-77.CHEN Y,DUAN M Y,YAN C,et al.Effect of rose powder on rheological properties of dough and quality of crisp biscuits[J].Science and Technology of Food Industry,2020,41(19):67-77.
[18] 蒙名燕,李汴生,阮征,等.食品质构的仪器测量和感官测试之间的相关性[J].食品工业科技,2006(9):198-201,206.MENG M Y,LI B S,RUAN Z,et al.The correlation between instrumental measurement and sensory testing of food texture[J].Science and Technology of Food Industry,2006(9):198-201,206.
[19] 张丽.测试条件对食品质构特性的影响[J].农产品加工,2017(10):54-55,58.ZHANG L.Influence of test conditions on texture characteristics[J].Farm Products Process,2017(10):54-55,58.
[20] 李春红,潘家荣,张波.物性测试仪对休闲食品酥脆性的测量[J].现代科学仪器,2008,25(6):59-62.LI C H,PAN J R,ZHANG B.The crispness measurement of snack food using texture analyzer[J].Modern Scientific Instruments,2008,25(6):59-62.
[21] 解伟妮,陈建杨.食品脆度的客观表征及其通用测量公式的研究[J].食品科学,2011,31(3):150-152.XIE W N,CHEN J Y.Objective characterization and general measurement equation of food crispness[J].Food Science,2011,31(3):150-152.
[22] 宁诚,李林贤,刘正贤,等.艾叶/荷叶提取物的抑菌作用及其对肉肠保鲜作用的研究[J].食品安全质量检测学报,2017,8(6):2 028-2 034.NING C,LI L X,LIU Z X,et al.Effects of artemisiae argyi/lotus leaf extract on the inhibition of bacteria and the fresh-keeping of sausage[J].Journal of Food Safety and Quality,2017,8(6):2 028-2 034.