藜麦即食粥粉配方研究及营养评价

Study on Formulation and Nutritional Evaluation of Quinoa Instant Porridge

研制以藜麦为基料的即食粥粉。将藜麦膨化、粉碎并标准化后作为基料,将青稞、莜麦、荞麦等小杂粮膨化、粉碎、标准化后作为辅料,混合调配,以模糊综合感官评分为指标,研制出藜麦即食粥粉的配方。通过单因素试验及响应面曲线法对藜麦即食粥粉配方进行优选,得到最佳配方。藜麦即食粥粉最优配方为W藜麦粉∶W_(青稞粉)∶W_(莜麦粉)∶W_(荞麦粉)=10∶4.1∶3.7∶3.7。工艺条件优选后调配出的藜麦即食粥粉感官评分为80.1分。通过营养质量指数对藜麦即食粥粉进行营养评价,结果表明,藜麦即食粥粉中除硒元素外,6种矿物质元素的营养质量指数(INQ)均大于1,且富含烟酸、维生素B_(1)和维生素B_(2)。通过冲调性试验,藜麦即食粥粉最佳冲调水温为70℃,添加8倍水进行冲调时效果最佳。

To develop instant porridge powder based on quinoa,quinoa which was puffed,crushed and standardized was used as the base material,and the puffed highland barley,puffed hulless oat and puffed buckwheat were crushed and standardized as the auxiliary materials.The formulation of composite meal powder was determined by fuzzy comprehensive sensory rating according to both single factor experiment and response surface methodology experiment.The best formula of quinoa composite meal powder was quinoa,highland barley,hulless oat,buckwheat ratio being 10︰4.1︰3.7︰3.7.The sensory score of instant porridge prepared with quinoa was 80.1 points.The nutritional evaluation of quinoa instant porridge powder was carried out by nutritional quality index,the results showed that the nutrient quality index(INQ)of 6 mineral elements in quinoa instant porridge powder was greater than 1 except selenium,and it was rich in niacin,vitamin B_(1) and vitamin B_(2).The optimum water temperature of quinoa instant porridge powder was 70℃,and the optimum water addition was 8 times water.