南瓜籽能量棒的研制  

Research of pumpkin seed energy bar

作　　者：刘政[1] 葛佩富[1] 王丽威[1] 王楠[1] 聂简琪[1] 张凤霞[1] 徐英帅[1] 

机构地区：[1]辽宁工程技术大学理学院,辽宁阜新123000

出　　处：《应用化工》2011年第9期1577-1580,1584,共5页Applied Chemical Industry

基　　金：国家大学生创新性实验计划资助项目(101014734)

摘　　要：以南瓜籽为干果原料,单糖、二糖、低聚糖为糖源,制作能量棒。采用焙烤法生产工艺,对影响南瓜籽能量棒品质的主要因素进行分析。结果表明,在每条能量棒中南瓜籽添加量固定为25 g的前提下,最佳调配比例为:糖液添加量为120%,乳清蛋白添加量为4%,燕麦片添加量为100%,葡萄干添加量为40%,食盐添加量为0.2%。能量棒最佳烘烤工艺参数为:120℃,10 min。计算表明,每条能量棒中含热量1 722.66 kJ,脂肪16.395 g,蛋白质12.34 g,碳水化合物56.265 g,钠9.2 mg。该能量棒产品营养搭配合理,产品口感好,风味佳,是一种很好的快速补充能量的营养保健产品。Using pumpkin seeds as raw materials, and monosaccharide, disaccharide, oligosaccharide as sugar source, the energy bars were prepared by baking. The factors that have influenced on the quality of the pumpkin seed energy bar were analyzed. Results showed the fixing pumpkin seed addition was 25 g, the best ratio was： 120% addition level of sugar,4% addition level of protein, 100% addition level of oatmeal ,40% addition level of raisins,0.2% addition level of sodium. The best baking condition of 120℃, 10 min. Calculations showed that in each energy bars contained calories 1 722.66 kJ,fat 16.395 g,protein 12.34 g,carbohydrate 56. 265 g,sodium 9.2 mg. This energy bar product is nutritional reasonable, and the ultimately product have good taste and good flavor. It is also a kind of nutritional health products that can quickly provide energy.

关 键 词：南瓜籽能量棒 糖浆熬制 乳清蛋白 烘烤 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]