响应面法优化黑小米代餐粉配方

Optimization of the Formula of Black Millet Composite Meal Powder

研制以黑小米为基料的代餐粉。将膨化后的黑小米粉碎标准化后作为基料,将玉米、黑芝麻、荞麦、黑豌豆等小杂粮膨化、粉碎、标准化后作为辅料,将黑小米及其他杂粮粉混合调配,以该产品的感官品质作为评分标准,研制出以黑小米为基料的代餐粉配方。固定其他成分含量,通过单因素试验考察黑豌豆、玉米、荞麦、黑芝麻的添加量对代餐粉感官指标的影响,并在此基础上用响应面曲线法对黑小米代餐粉配方进行优选,得到黑小米代餐粉的最佳配方。黑小米代餐粉最优配方:W_(黑小米粉)∶W_(黑豌豆粉)∶W_(黑芝麻粉)∶W_(荞麦粉)∶W_(玉米粉)=10∶3∶3∶4∶3。按优选工艺条件下调配出的黑小米代餐粉感官评分为92.43分。验证试验证明结果稳定,具有生产应用价值。

To develop instant porridge powder based on black millet,the puffed black millet was crushed and standardized as the base material,and the puffed corn,puffed black sesame,puffed buckwheat and puffed black pea were crushed and standardized as the auxiliary materials.The formulation of composite meal powder was determined by sensory evaluation according to both single factor experiment and response surface methodology experiment.The best formula of black millet composite meal powder was W_(black millet)∶W_(black pea)∶W_(black sesame)∶W_(buckwheat)∶W_(corn ratio)=10∶3∶3∶4∶3.The sensory score of instant porridge prepared with black millet was 92.43 points.The result was stable and had the value of production and application.