摘要
以荞麦粉为主要原料,辅以沙棘粉和蓝莓粉等辅料制备复合代餐粉,以感官评分为指标,通过单因素试验和正交试验对复合代餐粉的配方进行优化,确定最佳配方。研究表明,荞麦复合代餐粉的最佳配方如下,荞麦粉、沙棘粉与蓝莓粉质量比8︰2︰3,木糖醇添加量为35%,海藻酸钠为0.2%,所得产品色泽均匀,香味协调,组织细腻,酸甜适宜,具有良好的稳定性,在食用时,采用80~100℃水温冲泡,适当搅拌可获得最佳口感。
Using buckwheat flour as the main raw material, the composite meal powder was prepared with the auxiliary materials such as sandthorn powder and blueberry powder. The formulation of composite meal powder was determined by sensory evaluation according to both single factor experiment and orthogonal experiment. The results showed that the best formula of buckwheat composite meal powder was buckwheat powder-sandthorn powder-blueberry powder ratio being 8︰2︰3, xylitol 35% and sodium alginate 0.2%. Under such formula, the product had uniform color, harmonious fragrance, fine texture and good stability.
作者
张丽
宋留丽
张琪
郭紫琼
郁志芳
姜丽
ZHANG Li;SONG Liuli;ZHANG Qi;GUO Ziqiong;YU Zhifang;JIANG Li(Suzhou Vocational University,Suzhou 215104;Nanjing Agricultural University,Nanjing 210095;Anhui Normal University,Wuhu 241002)
出处
《食品工业》
CAS
北大核心
2019年第12期82-84,共3页
The Food Industry
基金
江苏省高等职业院校教师专业带头人高端研修项目（2018GRFX055）
江苏省大学生创新训练计划（201911054004Y）
苏州市职业大学青蓝工程（专业带头人）项目,苏州市职业大学食品安全与营养研究中心平台项目
关键词
代餐粉
荞麦
沙棘
蓝莓
感官评价
meal powder
buckwheat
sandthorn
blueberry
sensory evaluation
