摘要
本研究以黑米粉、黑芝麻粉及荞麦粉为原料,配比出具有低热量、易饱腹的方便健康营养的复合代餐粉.以黑米复合代餐粉的感官评分、溶解度、分散性、润湿性以及水合能力为指标,通过单因素试验及正交设计优化黑米、木糖醇、羧甲基纤维素钠等最佳添加量.结果表明,黑米复合代餐粉的最佳配方是黑米粉添加量为65%,荞麦粉与黑芝麻粉添加量分别为13.1%,木糖醇添加量为8%,羧甲基纤维素钠添加量为0.8%,该配方的黑米复合代餐粉感官特性与其理化品质达到综合最佳.
In this study,black rice,black sesame powder,and buckwheat flour were used to produce a convenient,healthy,and nutritious meal-replacement powder with low calories and high satiety.The sensory score,solubility,dispersibility,wettability,and hydration capacity of the black rice meal-replacement powder were taken as indicators in the experiment.The optimal amounts of black rice,xylitol,and sodium carboxymethyl cellulose were determined through single-factor experiments and orthogonal design.The optimal formula was found to comprise 65%black rice powder,13.1%buckwheat flour,13.1%black sesame powder,8%xylitol,and 0.8%sodium carboxymethyl cellulose.This formula of black rice meal-replacement powder achieved the best overall sensory characteristics and physicochemical properties.
作者
张孙现
ZHANG Sunxian(Fujian Inspection and Research Institute for Product Quality,Fuzhou,Fujian 350002,China)
出处
《武夷科学》
2023年第2期122-128,共7页
Wuyi Science Journal
基金
福建省自然科学基金项目(2023J01077)
福建农林大学创新专项基金(KFb22080XA).
关键词
代餐粉
黑米
单因素试验
正交试验设计
meal-replacement powder
black rice
single-factor experiments
orthogonal design
