控制体重代餐饮品的开发实验

On the Development of a Weight Control Meal Replacement Drink

本研究以魔芋粉、奇亚籽、果胶为代餐饮品的主要成分,通过单因素实验,研究魔芋粉、果胶、奇亚籽的添加量对代餐饮品弹性、均一性、透明度的感官评分以及黏度的影响,确定影响因素的水平范围;通过正交实验,以黏度、可溶性固形物、感官评价作为综合评分的指标,对代餐饮品进行综合评价。实验结果表明,代餐饮品综合评分的主次因素依次为:魔芋粉添加量>果胶添加量>奇亚籽添加量,其中魔芋粉添加量对代餐饮品综合评分具有显著影响。在果胶0.3 g,魔芋粉0.6 g,奇亚籽0.3 g的添加条件下制得的即冲型代餐饮品,能量少,冲调状态稳定,弹性适宜,质地均匀,感官评分最高,且具有很好的饱腹效果,确定为该即冲型代餐饮品的最佳配比。

This study uses konjac flour,chia seeds and pectin as the main ingredients of meal replacement drinks.Through the single factor experiment,this study examines the addition amount of konjac flour,pectin and chia seeds to assess effects of the elasticity,uniformity and transparency of sensory scores of meal replacement drinks,and their viscosity,determining the range of influencing factors.Meanwhile,through orthogonal experiments,meal replacement drinks are comprehensively evaluated in terms of viscosity,soluble solids and sensory assessment.According to the experimental results,based on the comprehensive evaluation,the influencing factors are sequenced from the highest to the lowest score:konjac flour addition amount>pectin addition amount>Chia seed addition amount,among which the konjac flour addition amount exerts a significant effect on the comprehensive evaluation of meal replacement drinks.The results show that the addition amount of pectin 0.3g,konjac flour 0.6g,and chia seeds 0.3g was the best ratio.With this combination,the ready-to-eat meal replacement drinks contain less energy,stable brewing state,suitable elasticity as well as balanced texture,give excellent satiety effect,and gain the highest sensory score.