摘要
为了进一步开发杂粮食品,实验选用绿豆、黑米和玉米为原料,对其进行不同比例搭配,经湿磨后,采用喷雾干燥法进行干燥制粉。再对制得的杂粮粉进行感官评价和物化性质测定,对评价结果最好的比例的杂粮粉进行营养强化。采用多因素正交设计的方法,对杂粮粉中添加脱脂大豆粉、奶粉和低聚果糖的配方进行优化选择。实验结果提出最优配方为在绿豆、黑米和玉米比例为3∶10∶7的杂粮粉中添加奶粉15%、脱脂大豆粉5%、低聚果糖0.4%。
In order to develope the new product of miscellaneous grain powder, black rice, green beans and corn were used as raw material in this experiment, and then we collocated them with different ratio. We got grain powder by spray-drying method after wet grinding. Then sense evaluation and nature test should be made, the best ratio of the grain powder could be fortified. By means of many elements perpendicular experiment, the best formula was put forward： milk powder 15%, defatted soybean flour 0.5%, low grade polymer fruit sugar 0.4%.
出处
《粮食加工》
2013年第1期57-60,共4页
Grain Processing
关键词
杂粮
速溶营养粉
正交设计
配方优化
grain, instant nutritional miscellaneous grain powder, perpendicular, formula
作者简介
李新华（1955-），男，教授，博士导师，从事粮油加工与转化研究。
