摘要
以玉米改性粉、莜麦改性粉、藜麦改性粉、山药改性粉和木糖醇为原料,调配制得藜麦代餐粉。在单因素试验基础上进行响应面试验优化,确定藜麦代餐粉的最佳工艺参数为:莜麦改性粉添加量19%、藜麦改性粉添加量12%、山药改性粉添加量11%、木糖醇添加量2.0%时,藜麦代餐粉感官评分达96.68分。影响藜麦代餐粉感官评分的因素由大到小依次为:莜麦改性粉添加量>山药改性粉添加量>木糖醇添加量>藜麦改性粉添加量。
The corn modified powder,buckwheat modified powder,buckwheat modified powder,yam modified powder and xylitol were used as raw materials to prepare the buckwheat meal replacement powder.On the basis of single factor experiment,the response surface test was optimized to determine the optimal process parameters of buckwheat meal replacement powder:19%of buckwheat modified powder,12%of buckwheat modified powder,and yam modified powder.When the addition amount was 11%and the xylitol addition amount was 2.0%,the sensory score of the buckwheat meal replacement powder reached 96.68 points.The factors affecting the sensory score of buckwheat meal replacement powder were as follows:buckwheat modified powder addition amount>yam modified powder addition amount>xylitol addition amount>buckwheat modified powder addition amount.
作者
高婷婷
刘静雪
李凤林
谢天
姜丽冬
曾英男
GAO Tingting;LIU Jingxue;LI Fenglin;XIE Tian;JIANG Lidong;ZENG Yingnan(College of Food Engineering,Jilin Agricultural Science and Technology College,Jilin 132101;Jilin Province Brewing Technology Innovation Center,Jilin 132101;National Sugar Processing Technology R&D Center of the Ministry of Agriculture,Jilin 132101)
出处
《食品工业》
CAS
北大核心
2020年第7期119-123,共5页
The Food Industry
基金
吉林农业科技学院青年基金项目吉农院合字第(校20190458)号吉林农业科技学院青年基金项目吉农院合字[2018]第1005号
吉林省教育厅科学技术研究规划项目(JJKH20190978KJ)。
关键词
莜麦改性粉
响应面
代餐粉
buckwheat modified powder
response surface
meal replacement powder
作者简介
通信作者:刘静雪。
