板栗柚子皮代餐粉的研制及品质分析

Preparation and Quality Analysis of Chestnut Grapefruit Peel Meal Replacement Powder

以板栗为主要原料,探究柚子皮粉添加量、玉米粉添加量、麦芽糊精添加量、白砂糖添加量和板栗粉粒度等因素对代餐粉感官品质和吸水性的影响,通过单因素试验和正交试验优化板栗柚子皮代餐粉配方。结果表明:板栗柚子皮代餐粉最佳配方为:以100 g板栗粉为基准,柚子皮粉添加量4.0%、玉米粉添加量15.0%、麦芽糊精添加量8.0%、白砂糖添加量8%、板栗粉粒度40目。在此条件下,板栗柚子皮代餐粉感官评分为92分、吸水性2.65,冲调性较好,风味协调、兼具板栗和柚子皮特有香味,色泽棕黄,均匀一致。

Using chestnut as the main raw material,the effects of the addition amount of grapefruit peel powder,corn flour,maltodextrin,white granulated sugar and chestnut powder granularity on the sensory quality and water absorption of meal replacement powder were investigated.The formula of chestnut grapefruit peel meal replacement powder was optimized by single factor test and orthogonal test.The results showed that the optimal formula of chestnut grapefruit peel meal replacement powder was as follows:based on 100 g chestnut flour,the addition amount of grapefruit peel powder was 4.0%,the addition amount of corn flour was 15.0%,the addition amount of maltodextrin was 8.0%,the addition amount of sugar was 8%,and the particle size of chestnut powder was 40 mesh.Under these conditions,the sensory score of chestnut and grapefruit skin meal replacement powder was 92 points,water absorption 2.65,flushing good tonality,flavor coordination,both chestnut and grapefruit peel fragrance,brown and yellow color,uniform.