摘要
苦荞是集营养、保健、医疗于一体的天然保健食品。以苦荞芯粉、苦荞粉和燕麦粉为主要原料,开发苦荞燕麦蔬菜方便早餐。通过以黏聚性为检测指标的单因素实验和以黏聚性、黄酮含量为检测指标的正交试验,确定了苦荞燕麦蔬菜方便早餐主要原料添加的最适配比。然后以南瓜粉、胡萝卜粉、芹菜粉等多种蔬菜粉、木糖醇、β-环糊精、麦芽糊精等作为辅料,通过正交试验确定系列苦荞燕麦蔬菜方便早餐的最佳配方。结果表明,苦荞芯粉、苦荞粉、燕麦粉质量比为2.6:2.7:7时,苦荞燕麦南瓜方便早餐的最佳配方为南瓜粉、木糖醇、麦芽糊精的质量比为1.8:2:1.8;苦荞燕麦胡萝卜方便早餐的最佳配方为胡萝卜粉、木糖醇、β-环糊精、麦芽糊精的质量比为2:2:0.2:1.8;苦荞燕麦芹菜方便早餐的最佳配方为芹菜粉、木糖醇、β-环糊精、麦芽糊精的质量比为0.4:3:0.2:1.8。
Buckwheat is a natural health food that a combination of nutrition,health care,medical treatment.Buckwheat core flour,buckwheat flour and oat flour were used as the main raw materials,buckwheat oatmeal vegetable convenient breakfast was developed.Buckwheat core flour,buckwheat flour and oat flour were used as the main raw materials,buckwheat oatmeal vegetable convenient breakfast was developed.Applying single factor experiments defining cohesiveness as indicator and orthogonal experiments defining cohesiveness and flavonoid content as indicators to determine buckwheat oatmeal vegetable convenient breakfast added the main raw materials optimum ratio.Then pumpkin power,carrot powder,celery and other vegetables power,xylitol,Beta-Cyclodextrin,maltodextrin were used as auxiliary materials,optimum ratio of buckwheat oatmeal vegetable convenient breakfast was developed by orthogonal experiments.The results showed when buckwheat core flour,buckwheat flour,oat flour quality ratio was 2.6：2.7：7,pumpkin powder,xylitol,maltodextrin quality ratio was 1.8：2：1.8,this was optimum formula of buckwheat oatmeal pumpkin convenient breakfast;carrot powder,xylitol,Beta-Cyclodextrin and maltodextrin quality ratio was 2：2：0.2：1.8,this was optimum formula of buckwheat oatmeal carrot convenient breakfast;celery powder,xylitol Beta-Cyclodextrin and maltodextrin qualityratio was 0.4：3：0.2：1.8,this was optimum formula of buckwheat oatmeal celery convenient breakfast.
出处
《食品科技》
CAS
北大核心
2016年第3期119-124,共6页
Food Science and Technology
基金
"食品生物技术"四川省重点实验室和食品科学四川省重点学科建设项目(SZD0803-09-1)
关键词
苦荞芯粉
苦荞粉
燕麦粉
黏聚性
黄酮含量
core buckwheat flour
buckwheat flour
oatmeal
cohesiveness
flavonoids
作者简介
古小露（1992-），女，四川人，硕士研究生，研究方向为农产品加工与贮藏。
通讯作者
