香芋蓝莓渣冲调粉的研制及稳定性研究

Preparation and Stability of Taro and Blueberry Pomace Meal Mixing Powder

以香芋粉和蓝莓渣粉为主要原料,研制成香芋蓝莓渣冲调粉。利用单因素试验和正交试验,以感官评价和稳定性K值为指标,确定香芋蓝莓渣冲调粉的最佳配方。结果表明,香芋蓝莓渣冲调粉的最优配方为香芋粉与蓝莓渣粉添加比例1.0︰1.0 (各4.5 g)、大豆分离蛋白粉添加量7 g、糖粉添加量8 g、果胶添加量2%,制得的香芋蓝莓渣冲调粉的流动性好,黏度适宜,细腻无结块。

Taro powder and blueberry pomace powder as main raw material were used to prepare the taro and blueberry pomace meal mixing powder. Using the single factor experiment and orthogonal test, the sensory evaluation and the stability K value were used to determine the optimal formula for taro and blueberry pomace meal mixing powder. The results showed that the optimal formula of the taro and blueberry pomace meal mixing powder was as follows: the ratio of taro powder to blueberry pomace powder 1.0︰1.0(each of 4.5 g), the amount of soy protein isolate powder 7 g, the amount of sugar powder 8 g, and the amount of pectin 2%. The finished product of taro and blueberry pomace meal mixing powder had good fluidity, proper viscosity,fine and no agglomeration.