摘要
该试验以脱脂奶粉为主要原料,南瓜粉、燕麦粉、核桃纽粉及木糖醇为辅料,研发一种适合"三高"人群食用的的保健早餐粉。以早餐粉的感官品质为评价指标,通过单因素试验确定脱脂奶粉、燕麦、核桃纽及木糖醇的添加量,在此基础上进行L_9(3~4)正交试验重点研究原料及辅料对早餐粉的口感、风味、色泽及组织形态的影响,最终确定早餐粉的最佳配方为:南瓜粉3g,脱脂奶粉15g,燕麦粉6g,核桃纽粉0.5g,木糖醇1g。
In this work,evaporated skimmed milk,pumpkin powder,oat flour,walnut flower powder and xylitol asmaterials,a breakfast powder of full taste and nutrition was developed. First,sensory quality as an evaluation criteri-on,through single factor tests,the amounts of different materials added were determined. On this basis,an orthogo-nal experiment of four factors and three levels was done to significantly study the impacts of materials on the taste,texture,flavor,color and tissue morphology of breakfast powder. The best formula for breakfast powder is pumpkinpowder 3 g,skimmed milk powder 15 g,oat flour 6 g,walnut powder 0.5 g and xylitol 1 g.
出处
《安徽农学通报》
2017年第22期105-108,共4页
Anhui Agricultural Science Bulletin
关键词
南瓜粉
燕麦粉
核桃纽粉
三高人群
营养成分
Pumpkin powder
Oat flour
Walnut flower powder
Three hypers crowd
Nutritional analysis
