摘要
为开发一种方便消费者食用并符合当前营养健康需求的谷物精加工食品,该研究以改性后玉米粉为基料,添加适量的豆类,经超微粉碎、包装后获得一种新型复合杂豆营养粉。通过单因素试验分析了红豆粉、黑豆粉、绿豆粉的添加量对新型复合杂豆营养粉感官品质的影响,利用响应面试验优化复合杂豆营养粉的配方。结果表明:玉米基料复合杂豆营养粉的最佳配方:改性玉米超微粉20 g,红豆超微粉的添加量为玉米超微粉的15%(3 g)、黑豆超微粉的添加量为玉米超微粉的10%(2 g)、绿豆超微粉的添加量为玉米超微粉的20%(4 g)。该产品口感佳,溶解度和稳定性较好。
In order to develop a convenient refined grain food suitable for consumers and meet the current nutritional and health needs,the present study used the modified corn flour as the base material,and added a proper amount of beans,ground the mixture into superfine powder,then produced a new type of compound nutritional powder of mixed beans.The effect of the addition of red bean flour,black bean flour and mung bean flour on the sensory quality of the new compound nutritional powder of mixed beans was investigated through a single factor experiment.Then the authors used response surface test to optimize the formula of the compound nutritional powder.The result showed that,the best formulation of corn base compound nutrition powder of mixed beans was:when modified corn ultrafine powder was 20 g,the amount of red bean ultrafine powder was 15%(3 g)of corn ultrafine powder,the amount of black bean ultrafine powder was 10%(2 g)of corn ultrafine powder,and the amount of mung bean ultrafine powder was 20%(4 g)of corn ultrafine powder.The product has good taste,solubility and stability.
作者
李凤林
隋德宏
彭钰博
高榕徽
刘静雪
Li Fenglin;Sui Dehong;Peng Yubo;Gao Ronghui;Liu Jingxue(College of Food Engineering,Jilin Agricultural Science and Technology College,Jilin 132101,Jilin,China;Sichuan Provincial Key Laboratory of Special Crops Research and Utilization of Panxi,Xichang 615000,Sichuan,China;Business School,University of Adelaide,Adelaide,South Australia 5000)
出处
《梧州学院学报》
2022年第6期1-10,共10页
Journal of Wuzhou University
基金
吉林省科技厅重点研发项目(20200402065NC)
攀西特色作物研究与利用四川省重点实验室开放基金项目(SZKF2108)
吉林农业科技学院食品科学与工程重点学科培育项目(2019X2001)。
关键词
营养粉
杂豆
玉米
Nutritional Powder
Beans
Corn
