冲调型复合营养燕麦粉的配方优化

Formula optimization of mixed nutritional oat flour

通过挤压改性处理燕麦粉,并将其与山药粉、红豆薏米粉、白砂糖进行复配,制备冲调型复合营养燕麦粉。单因素试验分别研究了复配粉中燕麦粉、山药粉、红豆薏米粉、白砂糖的添加量对冲调型复合营养燕麦粉感官品质的影响,确定4种组分的添加量范围分别为燕麦粉45.00%~54.00%、山药粉9.00%~14.00%、红豆薏米粉20.00%~27.00%、白砂糖17.00%~24.00%。以感官评分为评价指标,采用Design Expert v8.0.6软件进行最优混料设计试验,得到复合营养燕麦粉的最优配方(以复配粉总质量为基准)为燕麦粉47.38%、山药粉10.91%、红豆薏米粉22.66%、白砂糖19.05%。

The oat flour was processed by extrusion modification,and mixed with yam flour,red bean and coix flour,and white granulated sugar to prepare a mixed nutritional oat flour.The single factor experiment was carried out to study the effects of the addition amount of oat flour,yam flour,red bean and barley flour,and white granulated sugar on the sensory quality of prepared compound nutritional oat flour.The addition amount of the four components was determined to be in the range of 45.00%~54.00%oat flour,9.00%~14.00%yam flour,20.00%~27.00%red bean and barley flour,17.00%~24.00%white granulated sugar.The sensory score was used as the evaluation index,and the Design Expert v8.0.6 software was used to carry out the optimal mixture design experiment.The optimal formula(the total mass of the compound powder was taken as the benchmark)of compound nutritional oat flour was as follows:oat flour 47.38%,yam flour 10.91%,red bean and barley flour 22.66%,and white granulated sugar 19.05%.