响应面法优化高膳食纤维咖啡米昔制备工艺

Optimization of preparation of high dietary fiber caffeinated rice shake by response surface methodology

研究了一种适合早餐营养搭配的咖啡米昔产品,通过咖啡复配碳水化合物可以减少空腹喝咖啡带来的心慌等不适症状,并且大豆和大米蛋白复配可以通过氨基酸互补提高蛋白质的消化吸收率。以产品的感官特性为指标,通过单因素和响应面试验优化了米昔的制备工艺。结果表明,最佳工艺条件为大米添加量为7%,熬煮时间为55 min,咖啡浓浆添加量为12%,豆米比例为1∶6,黄豆和黑豆质量比为1∶1,红糖添加量为8%,在此条件下制备的米昔产品感官评价得分为93.7分。

This paper studied a caffeinated rice shake which was suitable for breakfast nutrition.Carbohydrates can reduce the discomfort caused by fasting coffee.Compounding the protein from soybean and rice can improve digestion and absorption of protein,which due to the amino acid complementation.Take the sensory characteristics of the product as the index,the preparation process of rice shake was optimized by single factor and response surface test.The results showed that the optimum processing conditions were 7% of rice,55 min of boiling time,12% for coffee thickened pulp,1∶6 bean-to-rice ratio,1∶1 for soybean to black bean mass ratio,8% for brown sugar content.Under these conditions,the sensory evaluation score of rice shake was 93.7.