摘要
以大米粉为主要原料,桑叶粉、魔芋精粉、燕麦纤维粉、大豆纤维粉为辅料制作膨化食品,在单因素的基础上,以感官评分为指标,利用Box-Beheken响应面分析法确定桑叶粉添加量、魔芋精粉添加量、燕麦纤维粉添加量和大豆纤维粉添加量4个指标的最佳组合。结果表明:在膨化产品制作过程以大米粉为基础配方,桑叶粉添加量4%、魔芋精粉添加量2.5%、燕麦纤维粉添加量4%、大豆纤维粉添加量2.5%,此参数条件下膨化产品感官评分值高达94.05分。此款膨化食品安全健康、营养丰富、口感酥脆,符合当今大众追求营养健康食品理念,为膨化食品的开发提供理论支持。
Using rice flour as the main raw material,mulberry leaf powder,konjac powder,oat fiber powder and soybean fiber powder as excipients to make puffed food,on the basis of single factor,sensory score as the index,Box-Beheken response surface analysisheken response surface analysis method was used to determine the best combination of four indexes:mulberry leaf powder addition,konjac powder addition,oat fiber powder and soybean fiber powder.The results showed that the basic formula was rice flour.In the production process of puffed products,the addition amount of mulberry leaf powder was 4%,the addition amount of konjac powder was 2.5%,the addition amount of oat fiber powder was 4%,and the addition amount of soybean fiber powder was 2.5%.The sensory score of puffed products was as high as 94.05 points.This puffed food is safe,healthy,nutritious and crispy,which is in line with the concept of today's public pursuit of nutritious and healthy food,and provides theoretical support for the development of puffed food.
作者
吴锋
杨雯雯
贾娟
WU Feng;YANG Wenwen;JIA Juan(Luohe Liantai Food Co.,Ltd.,462600 Luohe Henan,China;Department of Food Engineering,Luohe Vocational Technology College,462002 Luohe Henan,China)
出处
《粮食加工》
2023年第6期33-39,共7页
Grain Processing
关键词
复合膨化食品
挤压膨化
配方
响应面
compound puffed food
extrusion
formula
response surface
作者简介
吴锋(1978-),男,工程师,研究方向:休闲食品创新研究;通信作者:贾娟(1979-),女,教授,硕士,研究方向:天然产物提取及在食品中的应用。
