发芽糙米全谷物营养代餐粉的研制

Development of whole grain nutritional meal substitute powder of sprouted brown rice

以发芽糙米粉为主要原料,并复配燕麦粉、乳粉、糖粉及麦芽糊精,研制了一种营养丰富的发芽糙米全谷物代餐粉。通过粉体流动性分析及感官评价,对代餐粉的配方进行了优化。粉体流动性分析结果表明,添加适量的燕麦粉、乳粉、糖粉及麦芽糊精均可以改善代餐粉的粉体流动性。感官分析结果表明,添加适量的燕麦粉等辅料能够对代餐粉的口感及风味起到良好的改善作用。发芽糙米全谷物代餐粉的最佳配方:以100 g发芽糙米粉为基准,燕麦粉14%、乳粉5%、糖粉15%、麦芽糊精5%。当冲调水温控制在85℃,按料液比1∶5(g/mL)进行冲调后,产品谷香浓郁,风味协调,口感最佳。

Sprouted brown rice powder,as the main raw material,was compounded with oat powder,milk powder,sugar powder and maltodextrin,and a nutritional whole grain meal powder of sprouted brown rice was prepared.Formula of this meal substitute powder was optimized through powder fluidity analysis and sensory evaluation.The results of power fluidity analysis showed that fluidity of the meal powder could be improved by appropriate addition of oat powder,milk powder,sugar powder and maltodextrin.The results of sensory analysis showed that adding an appropriate amount of oat power and other accessories could improve the taste and flavor of the meal substitute powder.The best formula of sprouted brown rice whole grain meal substitute powder:based on 100 g sprouted brown rice powder,oat powder 14%,milk powder 5%,sugar powder 15%,and maltodextrin 5%.When the water temperature and material-to-liquid ratio were 85℃and 1∶5(g/mL),respectively.The meal substitute powder had strong grain aroma,harmonious flavor and best taste when it was mixed with water under the optimum conditions.