摘要
以苦荞粉为原料,添加果蔬粉、木糖醇,经过混合调质、膨化和粉碎等工艺,制作出一款健康、营养、美味的苦荞果蔬代餐粉。采用单因素和正交试验优化产品配方和膨化工艺。试验结果表明,苦荞麸粉、苦荞皮粉、苦荞芯粉以2∶2∶6的比例混合形成的苦荞粉,易冲调成糊状、总黄酮含量较高;以苹果粉、桑葚粉、葡萄粉、苦瓜粉、芹菜粉和菠菜粉6种果蔬粉复配成的果蔬粉,在色泽、香气和口感各方面较好;以苦荞粉70%、果蔬粉15%、木糖醇15%的比例混合,果蔬粉的感官评分较高。水分含量18%、膨化温度145℃、螺杆转速200 r·min^(-1)条件下膨化得到的苦荞果蔬代餐粉的感官评价较好。
Tartary buckwheat powder was used as raw material,adding fruit and vegetable powder and xylitol added,a healthy,nutritious and delicious Tartary buckwheat meal replacement powder was prepared through mixing,tempering,puking and crushing processes.Single factor and orthogonal experiments were used to optimize the product formulation and expansion process.The experimental results showed that the Tartary buckwheat bran powder,Tartary buckwheat skin powder and Tartary buckwheat core powder were mixed in a ratio of 2∶2∶6 to form Tartary buckwheat powder,which is easily flushed into paste and higher total flavonoids content.The fruit and vegetable powder mixed with apple powder,mulberry powder,grape powder,bitter gourd powder,celery powder and spinach powder was better in color,aroma and taste.The sensory score of fruit and vegetable powder was higher when 70%Tartary buckwheat powder,15%fruit and vegetable powder and 15%xylitol were mixed.Under the conditions of 18%moisture content,145℃expansion temperature and 200 r·min^(-1) screw rotation speed,the fruit and vegetable meal replacement powder of Tartary buckwheat was better in sensory evaluation.
作者
孙权
史碧波
肖诗明
SUN Quan;SHI Bibo;XIAO Shiming(College of Agricultural Science,Xichang University,Xichang 615013,China;Xichang Hangfei Tartary Buckwheat Technology Development Co.,Ltd.,Xichang 615013,China)
出处
《现代食品》
2021年第15期86-89,共4页
Modern Food
基金
四川省科技计划项目(2018NZ0016)
凉山州农业科技创新项目(18NYCX0003)
西昌学院两高项目(LGLZ201923)
关键词
苦荞
果蔬
膨化
代餐粉
tartary buckwheat
fruits and vegetables
expansion
meal substitute powder
