食品与发酵工业 >

2025 , Vol. 51 >Issue 7: 250 - 258

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039937

研究报告

杜仲叶微粉对酥性饼干理化性质和消化特性的改善

  • 梅浩斌 ,
  • 邵磊 ,
  • 吴玥沄 ,
  • 韩四海 ,
  • 陈书明 ,
  • 李佩艳 ,
  • 岳崇慧 ,
  • 白周亚 ,
  • 罗登林
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  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471023)
    2(河南省食品原料工程技术研究中心,河南 洛阳,471023)
    3(三门峡市生物技术重点实验室,河南 三门峡,472099)
第一作者:硕士研究生(韩四海教授为通信作者,E-mail:hansihai@haust.edu.com)

收稿日期: 2024-05-20

  修回日期: 2024-06-24

  网络出版日期: 2025-04-29

基金资助

国家自然科学基金项目(32302075);河南省高等职业学校青年骨干教师培养计划项目(2020GZGG018)

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Improvement of physicochemical and digestive properties of crisp biscuits by eucommia leaf micro-powder

  • MEI Haobin ,
  • SHAO Lei ,
  • WU Yueyun ,
  • HAN Sihai ,
  • CHEN Shuming ,
  • LI Peiyan ,
  • YUE Chonghui ,
  • BAI Zhouya ,
  • LUO Denglin
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  • 1(College of Food and Bioengineering,Henan University of Science and Technology, Luoyang 471023, China)
    2(Henan Engineering Technology Research Center of Food Raw Materials, Luoyang 471023, China)
    3(Sanmenxia Key Laboratory of Biotechnology, Sanmenxia 472099, China)

Received date: 2024-05-20

  Revised date: 2024-06-24

  Online published: 2025-04-29

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摘要

杜仲叶已被证实可作为药食同源的可食用物质,其含有丰富的活性成分,发展前景广阔。该文通过色差仪、物性分析仪、扫描电镜、低场核磁共振成像分析仪、傅里叶中远红外光谱仪、X射线衍射仪、差示扫描量热仪以及建立的体外消化体系,研究了不同添加量的杜仲叶微粉对饼干的色泽、质构、微观结构、水分分布、蛋白质二级结构、淀粉的糊化和热特性以及体外消化的影响。结果表明,杜仲叶微粉改善了饼干的色泽,影响了整体营养成分,使饼干的咀嚼性增加,孔隙结构均匀性提高,质构特性得到改善。同时,杜仲叶微粉提高了饼干中淀粉与自由水的结合,使自由水含量降低;增加了β-折叠与无规则卷曲,影响了蛋白质二级结构的稳定性;延长了饼干中淀粉的糊化时间,降低了淀粉的水解速率,抑制了血糖值的升高;又通过感官分析发现杜仲叶微粉添加量在1%时的饼干综合评分最高,风味更好。最终证明了杜仲叶微粉对饼干的改良作用,为开发功能性饼干提供了理论和实践基础。

关键词： 杜仲叶微粉; 饼干; 淀粉; 糊化; 水分; 体外消化

本文引用格式

梅浩斌 , 邵磊 , 吴玥沄 , 韩四海 , 陈书明 , 李佩艳 , 岳崇慧 , 白周亚 , 罗登林 . 杜仲叶微粉对酥性饼干理化性质和消化特性的改善[J]. 食品与发酵工业, 2025 , 51(7) : 250 -258 . DOI: 10.13995/j.cnki.11-1802/ts.039937

Abstract

Eucommia leaves have been proved to be edible substances that can be used as medicine and food, and they are rich in active ingredients and have a promising development prospect.In this paper, the effects of different additions of eucommia leaf micro-powder on the colour, texture, microstructure, moisture distribution, protein secondary structure, pasting and thermal properties of starch and in vitro digestion of the biscuits were investigated by using a colour difference meter, a physical property analyser, a scanning electron microscope, a low-field nuclear magnetic resonance imaging analyser, a Fourier mid- and far-infrared spectrometer, an X-ray diffractometer, a differential scanning calorimetry instrument, and the establishment of an in vitro digestion system.The results showed that eucommia leaf micro-powder improved the colour of the biscuits, affected the overall nutrient composition, resulted in increased chewiness, increased uniformity of the pore structure, and improved textural properties.At the same time, eucommia leaf micro-powder improved the combination of starch and free water in the biscuits, which led to a decrease in the free water content;increased β-folding and irregular curling, which affected the stability of the secondary structure of proteins;prolonged the pasting time of the starch in the biscuits, lowered the rate of hydrolysis of the starch, and inhibited the increase in blood glucose value;and also found the highest composite scores and better flavours when the addition amount was at 1% by organoleptic analyses.Finally, it proved that the micro powder of Eucommia bark leaves could improve the biscuits, and provided a theoretical and practical basis for the development of functional biscuits.

Key words： eucommia leaf micro-powder; biscuit; starch; pasting; moisture; in vitro digestion

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