藜麦山药燕麦南瓜营养粉制备工艺

Study on the Technological Process of Quinoa Yan Oat Pumpkin Nutrition Powder

以藜麦为主要原材料,搭配山药、燕麦、南瓜,通过摸索各材料烘烤温度、时间,及采用正交设计试验,以感官评价标准获得最佳配比,并测定其营养成分含量及进行微生物检测,以期获得藜麦营养粉的最佳工艺流程。结果表明,该营养粉最佳质量配比为藜麦粉∶山药粉∶燕麦粉∶南瓜粉为12∶3∶4∶8;其中,藜麦为主要影响因素;微生物检测符合国家标准。根据该工艺流程制作的藜麦山药燕麦南瓜营养粉口感适中、营养均衡丰富,具有一定的保健作用。

With quinoa as the main raw material and yam,oat and pumpkin as the main ingredient,the optimum proportion of quinoa nutrient powder was obtained by exploring the baking temperature and time of each material and adopting the orthogonal design test.The nutrient content of quinoa was determined and microbial detection was carried out in order to obtain the optimum technological process of quinoa nutrient powder.The results showed that the optimum quality proportion of the nutrient powder was quinoa powder∶yam powder∶oat powder∶pumpkin powder=12∶3∶4∶8.Quinoa was the main influencing factor,microbial detection met the national standards.The nutritive powder of quinoa yam,oat and pumpkin produced according to the process has moderate taste and rich nutrition balance,which has a certain health function.