摘要
对云南省梁河县滇皂角米的多糖、皂苷、粗纤维、蛋白质、维生素C、矿质元素和氨基酸7种主要成分进行测定,以感官评分为评定指标,考察了水添加量、白砂糖添加量、玫瑰酱添加量、枸杞添加量四个因素对滇皂角米保健饮品口感的影响,通过正交试验优化了滇皂角米饮品的配方。结果表明,在滇皂角米5 g,水添加量400 mL、白砂糖45 g、玫瑰酱6 g、枸杞6 g时,滇皂角米饮品色泽棕黄色、颜色透亮、气味清香,口感甜度适中爽滑,组织完整黏稠、均匀。经测定,滇皂角米饮品中蛋白质含量为3.4 g/100 mL、脂肪含量为0.8 g/100 mL、可溶性固形物含量为11%、pH 5.5,属低蛋白、低脂肪、高能量的食品。
The seven main components were measured of polysaccharides,saponins,crude fiber,protein,vitamin C,mineral elements and amino acids of Gleditsia japonica var.delavayi from Yunnan Lianghe.The sensory score was used as the evaluation index to investigate the ratio of material to water,the amount of sugar,rose sauce and lycium added on the taste of the drink were optimized by orthogonal test.The results showed that when the Gleditsia japonica var.delavayi was 5 g,the amount of water 400 mL,sugar 45 g,rose sauce 6 g,lycium 6 g.The drink was light brown,bright and fragrant,the taste was moderately smooth and smooth,and the tissue was completely viscous and uniform.It had been detected that the protein content of Gleditsia japonica var.delavayi drink was 3.4 g/100 mL,the fat content was 0.8 g/100 mL,the soluble solid content was 11%,and pH was 5.5,which was a pure natural green with low protein,low fat and high energy nourishing food.
作者
胡祥
刘云
杨晶晶
罗静思
阚欢
HU Xiang;LIU Yun;YANG Jingjing;LUO Jingsi;KAN Huan(College of Horticulture and Landscape,Southwest Forestry University,Kunming 650224;College of Life Science,Southwest Forestry University,Kunming 650224)
出处
《食品工业》
CAS
北大核心
2020年第10期57-62,共6页
The Food Industry
基金
云南省卓越工程师教育培养计划(514006110)。
关键词
滇皂角米
成分分析
正交试验
多糖
皂苷
Gleditsia japonica var.delavayi
orthogonal test
component analysis
polysaccharides
saponins
