人参膳食纤维膨化食品配方

The Formula Ginseng Dietary Fiber Puffed Food

为了研制人参膳食纤维膨化食品,采用单因素试验和利用响应面分析法优化玉米粉、大豆粉及薏仁粉在膨化食品中的添加量。在考察单因素对膨化食品的感官指数、膨化度和硬度影响的基础上,以感官评价为指标,通过Box-Behnken响应面分析确定三种添加物质的最佳组合。结果表明:在膨化食品制作过程中按人参膳食纤维粉总质量添加46.38%玉米粉、9.47%大豆粉和33.88%薏仁粉,通过挤压膨化、切割、烘烤、调味等工艺过程,可生产出营养丰富、口感酥脆的人参膳食纤维膨化食品。该膨化食品感官特性及膨化特性良好。

In order to study the formula of ginseng dietary fiber puffed food, single factor experiment and response surface analysis were used to optimize the adding amount of corn powder, soybean powder and coix seed powder in puffed food. On the basis of investigating the influence of single factor on the sensory index, degree of expansion and hardness of expanded food, the best combination of the three additives was determined by Box-Behnken response surface analysis with the sensory evaluation as the index. Response surface analysis results showed that corn flour 46.38%, soybean flour 9.47% and coix seed powder 33.88% were added according to the total quality of ginseng dietary fiber powder during the production of expanded food. By extruding, cutting, baking, seasoning and other processes, the nutritious and crispy ginseng dietary fiber extruded food was produced, and its sensory and puffing properties were good.