马铃薯冲调营养粉配方优化  

Formula Optimization of Nutrition Powder of Potato

作　　者：吕娜[1] 朱新鹏[1,2] 杨松杰[1,2] 

机构地区：[1]安康学院农学与生命科学学院,陕西安康725000 [2]陕西省富硒食品工程实验室,陕西安康725000

出　　处：《包装与食品机械》2014年第6期7-10,共4页Packaging and Food Machinery

基　　金：陕西省科技发展计划项目(2012K02-14)

摘　　要：为探索一种适于高血脂、高血压人群食用的马铃薯冲调营养粉,采用正交试验进行配方优化。以感官评价为指标,考察马铃薯全粉、脱脂奶粉、核桃粉、黑芝麻粉、白砂糖的最佳配比。试验结果表明,马铃薯冲调营养粉的最佳配方为:马铃薯全粉15g、脱脂奶粉30g、核桃25g、黑芝麻粉10g及白砂糖12g。所得的产品呈均匀的灰白色,冲调性良好,口感细腻,气味清雅,香甜可口。To explore a kind of nutrition powder of potato which is suitable for the crowd of hyperlipaemia and hypertension,we used the orthogonal experiment to optimize the formula.For sensory evaluation the index,we inves-tigate the optimal proportion of potato powder,skimmed milk powder,walnut powder,black sesame powder and white granulated sugar.The result shows that the optimum formula of nutrition powder of potato is confirmed as follows：po-tato granules 15 g,skimmed milk powder 30 g,walnut 25 g,black sesame powder 10 g and white granulated sugar 12 g. The achieved product has uniform gray and white,nice dissolution,delicate taste,elegant smell and sweet taste.

关 键 词：马铃薯营养粉 配方优化 感官评价 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]