添加猕猴桃粉剂山药粉剂营养小麦粉的研究  

Compound Wheat Flours Composed of Wheat Flour and Kiwi and Yam Powders

作　　者：蔡东明[1] 

机构地区：[1]西北农林科技大学农学院,陕西杨凌712100

出　　处：《安徽农业科学》2015年第10期287-289,共3页Journal of Anhui Agricultural Sciences

基　　金：唐仲英育种基金2011~2013年(小麦生物技术育种)

摘　　要：[目的]在日常饮食中平衡人体必需营养物质,以达到保健功能。[方法]采用观察、品尝及仪器测定等方法,研究了在小麦粉中添加猕猴桃粉剂及山药粉剂的最佳比例。[结果]试验表明,当猕猴桃粉剂、山药粉剂及小麦粉的比例为3∶20∶77时所得产品营养和口感最佳。[结论]试验制得营养小麦粉产品易于产业化生产,市场前景广阔并可带动粉剂产业发展。[Objective] Nutrients necessary for human bodies should be balanced to realize human health. L Method J By wsual observation, tasting and instrument measurement, the optimal ratio of compound wheat flours composed of kiwi and yam powders and wheat flour was studied. [ Result] The experiment showed that where their proportions of kiwi and yam powders and wheat flour was 3： 20： 77, the compound wheat flours had the highest nutrition value and the best mouth feeling. [ Conclusion] The obtained nutritional wheat flour is easily for industrialization production, the broad market prospect can promote development of powder industry.

关 键 词：猕猴桃粉剂 山药粉剂 小麦粉 比例 

分 类 号：S663.4[农业科学—果树学]