摘要
本试验以脱脂奶粉、大豆分离蛋白粉、草莓粉、木糖醇为原料,研究开发出一种口感适宜、营养丰富的早餐粉。以早餐粉的感官品质为评价标准,重点研究各原料对早餐粉的口感、风味、色泽及组织形态的影响,通过单因素实验确定原料的添加量,在此基础上进行4因素3水平的正交试验,确定早餐粉的最佳配方。结果表明,脱脂奶粉、大豆分离蛋白粉、草莓粉及木糖醇在早餐粉中的比例分别为40.4%,20.2%,4.04%及35.36%时,早餐粉的品质最佳。
In this work, skimmed milk powder, isolated soy protein powder, strawberry powder and xylitol as ma-terials, 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 determine the impacts of materials on the taste, flour, flavor, color and morphology of breakfast powder. The best formulation is that： skimmed milk powder 40.4%, iso-lated soy protein powder 20.2%, strawberry powder 4.04%, and xylitol 35.36%.
出处
《食品与发酵科技》
CAS
2014年第3期90-93,共4页
Food and Fermentation Science & Technology
关键词
脱脂奶粉
大豆分离蛋白粉
草莓粉
早餐粉
skimmed milk powder
isolated soy protein powder
strawberry powde
breakfast powder
