摘要
以感官得分为指标对澳洲坚果仁、山核桃、香榧、腰果和杏仁5种混合坚果配比进行优化,并评价混合坚果的主要营养成分.单因素和Box-Behnken试验结果表明澳洲坚果仁、山核桃、香榧、腰果和杏仁5种坚果配比分别为15%、43%、15%、21%和6%.混合坚果符合国标GB 19300—2014坚果与籽类食品的相关技术要求,且富含人体所需9种不饱和脂肪酸和8种必须氨基酸,因此将由上述5种坚果组成的混合坚果命名为‘985’型混合坚果.
The ratio of five kinds of mixed nuts(macadamia nut,hickory nut,torreya grandis,cashew nut,and almond)was optimized based on the sensory score,and the main nutritional components of the mixed nuts were evaluated.The results of the single factor and Box Behnken tests showed that the proportions of five kinds of nuts was 15%,43%,15%,21%,and 6%,respectively.Mixed nuts meet the relevant technical requirements of nuts and seed foods in the national standard GB 19300—2014 and are rich in nine unsaturated fatty acids and eight essential amino acids required by the human body.Therefore,the mixed nuts composed of the above five nuts are called‘985’mixed nuts.
作者
刘冬
赵化银
柳刚
叶明
刘新华
LIU Dong;ZHAO Huayi;LIU Gang;YE Ming;LIU Xinhua(Anqing vocational and technical college,Anqing,Anhui 246003;Anhui Zhanshi Food Co.,Ltd.,Ningguo,Anhui 242300;Engineering Research Center of Bio-process,School of Food and Biological Engineering,Hefei University of Technology,Hefei,Anhui 230009;School of Pharmacy,Anhui Medical University,Hefei,Anhui 230032)
出处
《绵阳师范学院学报》
2023年第11期54-60,共7页
Journal of Mianyang Teachers＇ College
基金
安徽省高校自然科学重点项目(KJ2021ZD0164)
2022年高校优秀青年骨干人才国内访学研修项目(166)
安庆市科技计划项目(2022Z0003,2021Z0004)
安庆市科技资源科普转化项目(AQZYHX202201)
安徽省教育厅省级质量工程双基达标示范课项目(2020SJJXSFK1629,2020SJJXSFK1630)。
关键词
坚果
营养成分
不饱和脂肪酸
必需氨基酸
nut
nutritional composition
unsaturated fatty acids
essential amino acid
