一种无糖小米南瓜营养即食糊工艺的优化  

The Optimization on a Nutritional Sugar-free Instant Paste of Millet and Pumpkin

作　　者：孙延修[1] 孙佳凡 SUN Yanxiu;SUN Jiafan(Basic Course Department,Shenyang Institute of Technology,Fushun 113122;Institute of Nutrition and Health of COFCO,Beijing 102200)

机构地区：[1]沈阳工学院基础课部,抚顺113122 [2]中粮营养健康研究院,北京102200

出　　处：《食品工业》2020年第1期5-7,共3页The Food Industry

基　　金：辽宁省普通高等教育本科教学改革研究项目(JG201823).

摘　　要：为研究并优化无糖小米南瓜营养即食糊工艺,在单因素试验基础上,通过正交试验对无糖小米南瓜营养即食糊的工艺进行优化。考察木糖醇、南瓜粉和麦芽糊精的不同添加量对无糖小米南瓜营养即食糊品质的影响,探究最优工艺条件组合。结果表明,最优配比为南瓜粉添加量6%、木糖醇添加量4%、麦芽糊精添加量8%时制作出的无糖小米南瓜即食糊品质最好,并且麦芽糊精添加量对小米营养即食糊品质的影响较大。In order to study and optimize the technology of sugar-free instant nutritional paste for millet and pumpkin,the technology of sugar-free instant nutritional paste for millet and pumpkin was optimized by orthogonal test based on the single factor test results.The effects of xylitol,pumpkin powder and maltodextrin on the quality of instant nutritional paste of sugarfree millet and pumpkin were investigated,and the optimum technological condition was explored.The results showed that sugar-free millet pumpkin instant paste had the best quality when the optimum ratio was 6%of pumpkin powder,4%of xylitol and 8%of maltodextrin,and the addition of maltodextrin had a great influence on the quality of millet instant nutritional paste.

关 键 词：小米 南瓜 单因素试验 正交试验 即食糊 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]