摘要
采用喷雾干燥法对富含γ-氨基丁酸(γ-aminobutyricacid,简称GABA)的麦胚孵育液进行干燥熟化,研究喷雾干燥进料速度、进风温度和喷雾压力对麦胚粉冲调性能的影响。运用Mixture-D-Optimal混料设计和模糊综合评价法对麦胚粉、黄豆粉、燕麦粉、白砂糖混合,研究麦胚营养粉的最佳配方。结果表明,在喷雾压力0.7MPa,进料速度0.9 L/h,进风温度130℃时,麦胚粉的溶解时间最短,为38s。产品配方试验得出,麦胚营养粉的最优配方为麦胚含量42%,黄豆粉含量28%,燕麦粉含量23%,白糖含量7%,此时产品的感官评分为3.83分。模糊综合评价表明,以此配方生产的麦胚粉达到"较喜欢"级别。产品色泽浅黄,有浓郁的豆香和麦香味,其中GABA含量为1.02%。
γ-Aminobutyric acid （GABA） enriched wheat germ incubation solution was dried and riped using spray drying method. The effects of feed rate, inlet air temperature and spray pressure during spray drying on dissolvability of wheat germ powder were researched. Using wheat germ power, soybean flour, oat flour and white granulated sugar as main raw materials, the formula of wheat germ nutritive power were investigated by Mixture-D-Optimal design and fuzzy mathematic comprehensive evaluation. The results showed that the optimum parameters of spray drying were spray pressure 0.7 MPa, the feed rate 0.9 L/h and the inlet air temperature 130 ℃, under the optimized conditions, dissolution time of wheat germ powder was shortest （38 s）. The optimal formula of wheat germ nutritive powder were wheat germ power 42%, soybean flour 28%, oat flour 23% and sugar 7%, with which the sensory evaluation score was 3.83. Fuzzy comprehensive evaluation indicted this nutritive power reached to ＂prefer＂ level. The products showed light yellow color and flagrant flavor with GABA content being of 1.02%.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第4期775-779,共5页
Modern Food Science and Technology
基金
江苏省淮安市科技支撑计划(农业)(SN1077)
关键词
麦胚粉
Γ-氨基丁酸
喷雾干燥
配方
wheat germ powder
γ-aminobutyric acid
spray drying
formula
