膨化核桃代餐粉的加工工艺研究

Study on processing technology of extruded walnut meal substitute powder

以核桃粕为主要原料,采用双螺杆挤压膨化制备膨化核桃代餐粉。以感官评分为指标,在单因素试验的基础上通过响应面法优化代餐粉的工艺配方。结果表明:最佳配方为以膨化核桃代餐混合粉总质量为基准,膨化核桃粕粉添加量47.6%、速溶椰子粉添加量19.0%、利体素添加量14.0%、赤藓糖醇添加量4.0%、菊粉添加量10.0%、木糖醇添加量5.0%、香兰素添加量0.4%,用此配方生产出的代餐粉色泽浅白,具有浓郁的核桃香气,甜味适中,理化指标符合国家相关标准。

Using walnut meal as the main raw material,extruded walnut meal substitute powder was prepared by extruding with double screw.Using sensory score as an indicator,the process formula of extruded walnut meal substitute powder was optimized by response surface method on the basis of single factor test.The results showed that the optimal formula was based on the total mass of extruded walnut meal substitute mixed powder,the add amount of extruded walnut meal was 47.6%,the add amount of instant coconut powder was 19.0%,the add amount of livoxin was 14.0%,the add amount of erythritol was 4.0%,the add amount of inulin was 10.0%,the add amount of xylitol was 5.0%and the add amount of vanillin was 0.4%.The meal substitute powder produced by this process formula had a light white color,rich walnut aroma,moderate sweetness,and its physicochemical indexes met the relevant national standards.