摘要
利用线性规划设计具有高膳食纤维含量的杂粮馒头粉。以小麦粉,豆渣粉,青稞粉,荞麦粉和全麦粉为基础原料粉、膳食纤维含量不低于10%为主要约束条件,利用线性规划求解复配粉配方。对求得的配方进行营养成分分析及蒸煮性能研究,确定最优配方。经线性求解得出的高膳食复配杂粮粉最优配方中膳食纤维含量高达10%以上,蛋白质含量提高了近3%,且具有功能性成分--芦丁,其含量为120.93 mg/g。以此配方蒸制出的馒头口感较佳,营养价值较高。
This article used linear programming to design cereals with high dietary fiber. Wheat flour, bean curd powder, barley flour, buckwheat flour and whole wheat flour were used as raw materials, and the dietary fiber content which was not less than 10 % was used as the main constraint during the linear solution. The nutri-ent composition analysis and cooking performance of the obtained formula were carried out to determine the opti-mal formula. Dietary fiber content of the formula which acquired from linear programming up to 10 % or more and protein content increased by nearly 3 %. What^s more, the compound powder had a functional component - Rutinum and its content was 120.93 m g/ g. The steamed bread had a better taste and higher nutritional value with this formula steamed.
出处
《食品研究与开发》
CAS
北大核心
2018年第3期75-79,共5页
Food Research and Development
基金
2015年国家“十三五”科技支撑计划(2015BAD16B00)
关键词
线性规划
膳食纤维
馒头粉
品质
linear programming
dietary fiber
bread powder
quality
