摘要
在餐包的制作过程中分别添加葛根精粉和葛根全粉,通过正交试验确定了两种产品的较优配方,并测定了相关品质指标。结果表明:葛根精粉餐包的较优配方为葛根精粉60 g、酵母6 g、白砂糖60 g、水130 g;葛根全粉餐包的较优配方为葛根全粉10 g、白砂糖60 g、酵母4 g、水110 g。葛根全粉产品的总黄酮保留率比葛根精粉高,葛根精粉产品的质构特性均比葛根全粉产品低,两种葛根餐包的品质指标均优于同类餐包的品质水平。
Using refined pueraria lobata powder and pueraria lobata powder as auxiliary materials,research and develop pueraria lobata meal bag.Through orthogonal test,the best formula of the product was determined,and the main quality indicators of functional pueraria lobata meal bag were determined.The results showed that the better formula of refined pueraria lobata meal package was pueraria lobata powder 60 g,yeast 6 g,white granulated sugar 60 g,water 130 g;Pueraria whole powder The preferred formula of the meal pack is 10 g of Pueraria lobata powder,60 g of white sugar,4 g of yeast,110 g of water.The retention rate of flavonoids of Pueraria lobata powder is higher than that of refined Pueraria lobata powder,and the texture properties of refined Pueraria lobata powder product are lower than those of Pueraria lobata powder.The quality indicators of the two types of Pueraria lobata meal packs are better than similar meal packs.
作者
陈俊文
郑鸿
刘巧瑜
陈海光
冯莉
诸惠良
Chen Junwen;Zheng Hong;Liu Qiaoyu;Chen Haiguang;Feng Li;Zhu Huiliang(School of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Academy of Contemporary Agricultural Engineering Innovations,Guangzhou 510225,China;Guangzhou Engineering and Technology Vocational College,Guangzhou 510000,China;Heyuan Kangjinge Agricultural Technology Development Co.,Ltd.,Heyuan 517400,China)
出处
《现代食品》
2020年第17期86-91,共6页
Modern Food
基金
2019—2023年广东省现代农业产业技术体系创新团队项目“农产品初加工与深加工共性技术创新团队”(编号:2019KJ117)
2018年省级农业科技创新及推广项目“亚热带农产品梯级加工共性关键技术研发”(编号:2018M2154)
2017年省级现代农业科技创新联盟建设(广东省现代农业产业体系创新团队)项目“农产品初加工与深加工共性技术创新团队”(编号:2017M2151)。
关键词
葛根粉
黄酮
餐包
Pueraria lobata powder
Flavonoids
Meal pack
