高能食品配方设计与优化  

The Research and Development of Instant High-energy Food Formula

作　　者：殷利娟[1] 阮美娟[1] 钟维庚[1] 彭喜洋[1] 崔寅[1] 刘杭奇[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品研究与开发》2012年第1期74-77,共4页Food Research and Development

摘　　要：以黄豆,燕麦,奶粉为主要原料,以"食品代谢能量换算系数推导系统"为设计基础,以营养科学配比为设计原则,结合模糊评分法对产品进行综合感官品质评定,最终研发一种具有良好适口性,同时能快速补充能量与营养的应急食品。在配方优化过程中综合感,功能,营养三方面的影响对配方进行调整,结果表明最佳配方为:全脂乳粉46.92%,黄豆16.59%,燕麦16.59%,白砂糖14.21%,大豆色拉油5.69%。This instant high-energy food was made by soybean, oats and milk powder as the raw materials. With ＂Metabolisable Energy Conversion Factors Derivation System＂ as the design basis, Ratio of nutritional and science as design principles, evaluation of sensory quality by Fuzzy mathematics general judgement system. The product was a good palatability, and can quickly add energy and nutrition foods. Optimization process in the comprehensive sensed of formula, function, nutrition, the impact of three adjustments to the formulation. The results indicated that the best formulation of the instant high-energy food was that full-cream milk powder 46.92 %, soybeans 16.59 %, oats 16.59 %, sugar 14.21%, soybean oil 5.69 %.

关 键 词：高能食品 配方设计 优化 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]