摘要
以葛根为主料,辅以大米、玉米等制备葛根营养粉。对葛根进行深加工,探讨护色液质量浓度、葛根熟化方法、粉碎粒度等葛根全粉的制备工艺条件以及葛根营养粉的配方。结果表明:制备葛根全粉的适宜制备工艺条件为采用0.1g/100mL柠檬酸溶液作为护色剂、105℃蒸汽蒸制15min、60℃热风干燥、粉碎后过100目筛;葛根营养粉的最佳配方为葛根全粉56%、白砂糖20%、麦芽糊精10%、大米粉7.2%、玉米粉4.8%、β-环状糊精2%。制得的葛根营养粉成品感官优良、冲调性好。
A new type of nutritional power was developed using Pueraria lobata（Wild.）Ohwi powder,rice and corn powder as raw materials.Fresh Pueraria lobata was soaked in 0.1 g/100 mL citric acid for color protection,and then was steamed at 105 ℃ for 15 minutes,and dehydrated at60℃.Then dried Pueraria lobata was powdered and filtered through 100 mesh sieve.The optimal formula of the nutritional powder was as follows：Pueraria lobata powder 56%,sugar 20%,maltodextrin 10%,rice flour 7.2%,corn flour 4.8% and β-cyclodextrin 2%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第8期323-326,共4页
Food Science
关键词
葛根
营养粉
制备工艺
Pueraria lobata（Wild.）Ohwi
nutritional power
production
