摘要
以玉米粉为主要原材料,添加藜麦粉、荞麦粉和燕麦粉,采用单螺杆挤出机进行加工,制作高膳食纤维多谷物复合代餐粉,并采用单因素和响应面试验对代餐粉工艺参数进行优化。结果表明:影响高膳食纤维多谷物复合代餐粉感官评分的因素按影响程度排序依次为水添加量>挤出温度>物料粒度;当物料粒度105μm、水添加量23%(以混合粉质量计)、挤出温度149℃时,高膳食纤维多谷物复合代餐粉的感官评分达到了最高值97.14。
With corn flour as the main raw material,quinoa,buckwheat and oat flour were added and then processed by a single screw extruder to prepare the high dietary fiber and multi-grain compound meal replacement powder.The process parameters of meal replacement powder were optimized by single factor and response surface test.The results showed that the factors influencing sensory score of high dietary fiber and multi-grain compound meal replacement powder were in the order of water added content>extrusion temperature>particle size.When the particle size was 105μm,water added content was 23%(calculated by mixed powder mass),extrusion temperature was 149℃,the sensory score of the high dietary fiber and multi-grain compound meal replacement powder reached the highest value of 97.14.
作者
周美辰
李凤林
禚同友
刘静雪
谢天
高婷婷
ZHOU Mei-chen;LI Feng-lin;ZHUO Tong-you;LIU Jing-xue;XIE Tian;GAO Ting-ting(College of Food Engineering,Jilin Agricultural Science and Technology University5 Jilin 132101,Jilin,China;College of Forestry,Beihua University,Jilin 1320135 Jilin,China;Sichuan Provincial Key Laboratory of Special Crops Research and Utilization in Panxi,Xichang615000,Sichuan,China;Jilin Province Brewing Technology Innovation Center,Jilin 132101,Jilin,China;National Sugar Processing Technology R&D Center of the Ministry of Agriculture and Rural Affairs,Jilin 132101,Jilin,China)
出处
《粮食与油脂》
北大核心
2022年第2期39-42,共4页
Cereals & Oils
基金
吉林省科技厅重点研发项目(20200402065NC)
攀西特色作物研究与利用四川省重点实验室开放基金项目(SZKF2108)
吉林农业科技学院食品科学与工程重点学科培育项目(2019X2001)
吉林农业科技学院博士(人才)科研启动基金项目(20217001号)。
关键词
燕麦
藜麦
荞麦
膳食纤维
代餐粉
oat
quinoa
buckwheat
dietary fiber
meal replacement powder
