| 1,855 | 0 | 39 |
| 下载次数 | 被引频次 | 阅读次数 |
黄山烧饼是我国徽州地区的传统食品，具有悠久的历史传承、独特的地域风味。为提高黄山烧饼品质，本研究采用响应面分析法优化黄山烧饼加工工艺，并以年产1000 t黄山烧饼为生产目标，进行工厂设计。结果表明，黄山烧饼的最优加工工艺为：黄精-美拉德肽添加量8%、焖烘温度90℃、焖烘时间120 min,该条件下的黄山烧饼感官评分最高，为(93.32±1.56)分。通过实地调查和查阅资料，主要进行了厂址选择、厂区平面规划、工艺流程、物料衡算、设备选型、技术经济分析等环节的工厂设计。该研究初步阐明了黄精-美拉德肽风味黄山烧饼的加工工艺，为黄山烧饼的品质提升和工业化生产提供了理论参考。
Abstract：Huangshan pancake is a traditional food in Huizhou district of China with long history and unique local flavor.In order to improve the quality of Huangshan pancake, the response surface methodology was used to optimize the process parameters, and the factory with an annual output of 1000 t was designed.The results showed that the optimal process conditions were as follows, Polygonati rhizoma compounded with Maillard peptide concentration of 8%,baking temperature of 90 ℃,baking time of 120 min.Under these conditions, the sensory score was 93.32±1.56.Through field investigation and data review, the factory design of site selection, plant workshop layout plan, process flow, material balance, equipment selection, and technical and economic analysis was carried out.This study preliminarily clarified the processing technology of Huangshan pancake with PCMP flavor, which can provide relevant theoretical reference for the quality improvement and industrial production of Huangshan pancake.
[1] 陈向阳，董威，何彬，等.美拉德风味增强肽对黄山烧饼品质的影响[J].鲁东大学学报(自然科学版),2022,38(3):241-247.
[2] 吴酉芝，王园，刘英语.BHA-PG-CA复配抗氧化剂对黄山烧饼保质期的影响[J].安徽农业科学，2017,45(16):94-96.
[3] ZHANG Z Y,HE S D,CAO X D,et al.Potential prebiotic activities of soybean peptides maillard reaction products on modulating gut microbiota to alleviate aging-related disorders in D-galactose-induced ICR mice[J].Journal of Functional Foods,2020,65:103729.
[4] 余敏.酶解豆粕制备美拉德风味增强肽的研究[D].合肥：合肥工业大学，2018.
[5] CUKELJ N,NOVOTNI D,SARAJLIJA H,et al.Flaxseed and multigrain mixtures in the development of functional biscuits[J].LWT-Food Science and Technology,2017,86:85-92.
[6] CAI L Y,LI D M,DONG Z J,et al.Change regularity of the characteristics of maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates[J].LWT-Food Science and Technology,2016,65(1):908-916.
[7] 刘平，张晓鸣，车振明.反应时间对大豆肽-木糖美拉德反应体系的影响[J].食品与发酵科技，2014,50(3):16-20.
[8] 林静嫦，钟先锋，汪彩云.美拉德反应对饼干品质及安全性的研究进展[J].农产品加工，2020(6):62-65.
[9] 刘红.微波焙烤条件对饼干品质的影响及美拉德有害产物的控制研究[D].天津：天津科技大学，2017.
[10] 杨天意，吴鹏，李珊，等.正交设计法优化黄桥烧饼的制作工艺[J].美食研究，2017,34(4):51-54.
[11] WANG Y W,YE Y,WANG L,et al.Antioxidant activity and subcritical water extraction of anthocyanin from raspberry process optimization by response surface methodology[J].Food Bioscience,2021,44:101394.
[12] 吴永祥，戴毅，王雅群，等.不同护色处理对红薯干品质的影响[J].食品与发酵工业，2019,45(16):222-227.
[13] 关正萍，刘思洋，肖春玲，等.年产5000 t羊肉火腿肠工厂设计[J].农产品加工，2020(4):83-88.
[14] 关正萍，李艳辉，肖春玲，等.年产3000吨红皮发芽花生酱的工厂设计[J].农产品加工，2021(1):83-87.
[15] 尹佳，黄志鸿，曹东丽，等.年产4000 t中式肉制品的工厂设计[J].中国调味品，2019,44(12):121-125.
[16] 尹乐斌，李乐乐，金小柯，等.年产3000吨速溶复合百合粉工厂设计[J].中国调味品，2021,46(7):121-124.
基本信息:
DOI：10.20062/j.cnki.CN37-1453/N.2023.01.010
中图分类号:TS213.2;TS208
引用信息:
[1]吴永祥,刘刚,蒋小旋等.黄精-美拉德肽风味黄山烧饼加工工艺优化及工厂设计[J].鲁东大学学报(自然科学版),2023,39(01):63-70.DOI:10.20062/j.cnki.CN37-1453/N.2023.01.010.
基金信息:
安徽省科技重大专项项目(202003a06020018); 黄山学院校地合作科研项目(xdhz202001);黄山学院健康食品与功能护肤品创新技术研发中心(kypt202105); 中央财政林业科技推广示范项目(Z175070050002); 横向课题项目(hxkt2021049); 黄山市科技“揭榜挂帅”项目(jbgs202203)