复配营养早餐粉的研制  

Development of Compound Nutritious Breakfast Powder

作　　者：王波[1] 杨晓勇 徐德琼[1] 张颖[1] 肖颜林[1] 杨兴志 游敬刚[1] 陈功[1] 

机构地区：[1]四川省食品发酵工业研究设计院,成都温江611130 [2]四川米老头食品工业集团有限公司,四川广汉618300 [3]四川省植物源健康休闲食品工程技术研究中心,四川广汉618300

出　　处：《食品与发酵科技》2014年第3期90-93,共4页Food and Fermentation Science & Technology

摘　　要：本试验以脱脂奶粉、大豆分离蛋白粉、草莓粉、木糖醇为原料,研究开发出一种口感适宜、营养丰富的早餐粉。以早餐粉的感官品质为评价标准,重点研究各原料对早餐粉的口感、风味、色泽及组织形态的影响,通过单因素实验确定原料的添加量,在此基础上进行4因素3水平的正交试验,确定早餐粉的最佳配方。结果表明,脱脂奶粉、大豆分离蛋白粉、草莓粉及木糖醇在早餐粉中的比例分别为40.4%,20.2%,4.04%及35.36%时,早餐粉的品质最佳。In this work, skimmed milk powder, isolated soy protein powder, strawberry powder and xylitol as ma-terials, a breakfast powder of full taste and nutrition was developed. First, sensory quality as an evaluation criteri-on, through single factor tests, the amounts of different materials added were determined. On this basis,an orthogo-nal experiment of four factors and three levels was done to determine the impacts of materials on the taste, flour, flavor, color and morphology of breakfast powder. The best formulation is that： skimmed milk powder 40.4%, iso-lated soy protein powder 20.2%, strawberry powder 4.04%, and xylitol 35.36%.

关 键 词：脱脂奶粉 大豆分离蛋白粉 草莓粉 早餐粉 

分 类 号：TS218.1[轻工技术与工程—粮食、油脂及植物蛋白工程]