摘要
以麦仁、黄豆、燕麦、红豆、玉米和白砂糖为主要原料,采用混料设计研究了配方中各成分的不同组合对即食早餐粉的感官质量影响,建立各成分配比与产品感官质量之间的回归模型,考查了配方中各组分的互作效应,获得了五谷杂粮营养谷物早餐粉的最优配方为:麦仁29.83%、黄豆19.51%、燕麦9.48%、红豆7.63%、玉米8.59%、白砂糖24.97%。
In order to obtain the optimal recipe of instant coarse cereal breakfast powder, wheat berry, soybean, oat, ormosia, corn and sugar were used as raw material, the effects of different component mixtures in coarse cereal breakfast powder on sensory evaluation value were studied using mixture design. Regression model on ratio of components and sensory evaluation score was established. The results suggested that the optimal recipe of coarse cereal breakfast powder was wheat berry 29.83%, soybean 19.51%, oat 9.48%, ormosia 7.63%, corn 8.59% and sugar 24.97%.
出处
《食品科技》
CAS
北大核心
2014年第5期172-175,共4页
Food Science and Technology
基金
苏北科技发展计划项目(BC2012466)
关键词
混料设计
早餐粉
五谷杂粮
即食
mixture design
breakfast powder
coarse cereal
instant
