益生元型银杏早餐粉的工艺研究  

Technology of Prebiotic Ginkgo Breakfast Powder

作　　者：熊天昱[1] 孙汉巨[1] 黄梅英[1] 王静[1] 雷红[1] 杨柳[1] 王晓莉[1] 杨帆[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《农产品加工（下）》2013年第1期34-38,共5页Farm Products Processing

基　　金：2010年安徽省长三角科技联合攻关项目(10140702023);2010年安徽高校省级科学研究项目(2010AJZR0899);2011年合肥工业大学学生创新基金"百千百"专项资助项目"宣城市中良枣业"子项目

摘　　要：探究一种适宜中老年人食用,具有益生元功效的银杏早餐营养粉固体饮料的工艺及配方。以银杏粉为主要原料,辅以薏米、脱脂奶粉、红枣及山楂,以感官评分为评价指标,分别通过单因素及正交试验,研究各原料的配比对产品品质的影响;并且加入一定量的低聚木糖,以白砂糖作为甜味剂,麦芽糊精为稳定剂,探究最佳添加量。最终得到银杏早餐粉最佳配方为:银杏36.4%,薏米12.1%,脱脂奶粉18.2%,红枣6.0%,山楂6.0%,低聚木糖2.5%,白砂糖9.1%,麦芽糊精9.7%;同时,水的最适冲调温度为80℃。This research investigates the processing technology and formula of a kind of solid beverage of ginkgo breakfast powder, which is of prebiotic function and suitable for elderly people. Ginkgo powder is used as main raw material, while barley, skimmed milk powder, jujube and hawthorn are used as auxiliary materials. Using sensory scores as evaluation indexes, single-factor and orthogonal experiments are in turn conducted to evaluate the influence of all materials on the product quality. Xylo-oligosaccharide as a prebiotic, sugar as a sweetener and maltodextrin as a stabilizer are added, and their optimal additionss are investigated. The results show that the best formula is ginkgo 36.4%, barley 12.1%, skimmed milk powder 18.2%, jujube 6.0%, hawthorn 6.0%, xylo-oligosaccharide 2.5%, sugar 9.1% and maltodextrin 9.7%. Furthermore, the optimal water temperature to dissolve the beverage is 80℃.

关 键 词：银杏 益生元 固体饮料 早餐粉 

分 类 号：TS201.1[轻工技术与工程—食品科学]