摘要
利用青稞和荞麦为主要原料,经过制粉、挤压膨化、粉碎、混合、包装等工艺开发出冲调型复合营养粉。采用正交试验得到最优工艺参数:膨化青稞粉与苦荞粉比例3∶1,乳清蛋白粉35%,麦香粉末香精1.0%,木糖醇15%,最适冲调水量为全粉质量的6倍。按最优配方配制的复合营养粉感官品质优良,冲调性好,其β-葡聚糖含量平均为1.97%,生物类黄酮含量平均为0.25%,蛋白质含量平均为18.44%,水分平均为4.1%。
With the main ingredient of highland barley and buckwheat,the prepared composite nutritional powder was developed by grinding,extrusion,mixing and packaging technology.The optimal formula was obtained by orthogonal test design：the ratio of puffed highland barley powder and puffed buckwheat powder were 3∶1,whey protein content 35%,xylitol content15%,wheat flavor 1.0%.The optimum water quantity was 6times as much as the total powder quality.The composite nutritional powder made accoding to the optimal formula contained 1.97% β-glucan,0.25% bioflavonoid,18.44% protein and4.1% moisture in average.The powder had good sensory quality,and dissolved easily.
出处
《粮食与饲料工业》
CAS
2016年第2期27-30,共4页
Cereal & Feed Industry
关键词
青稞
苦荞
膨化营养粉
配方
highland barley
buckwheat
expanded nutritional powder
formula
