摘要
以紫甘薯全粉为主料,以燕麦粉、小米粉、果粉和糖粉为辅料,采用U_(10)(10^(10))均匀设计,研究了风味冲调紫甘薯粉不同配方的感官性状。结果显示:对感官性状影响最显著的因子是小米粉,其次是燕麦粉、糖粉、柠檬粉,鲜橙粉对感官性状影响很小,几乎可以忽略不计。经过对感官性状的回归分析,结果表明:风味冲调紫甘薯粉最适宜的配方为:紫甘薯粉64~68g、小米粉8~10g、燕麦粉7~9g、柠檬粉6~8g、鲜橙粉1~2g、糖粉9~10g。该配方兼顾了青少年和中老年的口味,具有较好的普适性。
With the purple sweet potato powder as main material, and oat powder, millet, and fruit powder as excipient, this experi- ment was designed to study the sense property of different formulas through Uniform test （ U10 ） . The test showed that sense property is cor- relative with millet contents in significance level, while the others is not significant, the order was oat, sugar, lemon and fi＇esh orange by the significance with it. After the regress analysis of the sense property, the result showed that the most favorable formula is purple sweel purple powder 64 - 68 g, millet 8 - 10 g, oat 7 - 9 g, lemon 6 - 8 g, fresh orange 1 - 2 g, sugar 9 - 10 g. This formula has paid attention to the taste of young, aged and old persons, and has a good universality.
作者
孙玉清
SUN Yu-qing(Food and Bioengineering Department, Beifing Vocational College of Agriculture, Beijing 102442, China)
出处
《中国食物与营养》
2017年第6期42-44,共3页
Food and Nutrition in China
关键词
风味
紫甘薯粉
均匀设计
回归分析
配方
flavor
purple sweet potato
uniform design
regression analysis
formula
