新鲜诺鲁孜营养汤工艺研制  

Development of Fresh Novruz Nutritious Soup

作　　者：孙睿[1] 艾麦提.巴热提 朱博 

机构地区：[1]新疆农业职业技术学院,新疆昌吉831100

出　　处：《现代食品》2017年第18期90-92,共3页Modern Food

基　　金：新疆农业职业技术学院大学生创新项目基金(编号:201710758224)

摘　　要：诺鲁孜营养汤是在诺鲁孜粥的基础上研发的新型饮品,其原材料丰富,有麦类(燕麦、小麦)、豆类、羊肉和碱性、高纤维食材的恰玛古,所以此汤具有氨基酸平衡的高蛋白,低脂肪,铁、锌、钙等矿物质含量丰富,热量适中的特点。通过多因素与正交试验,对各配比产品感官品质如色泽、外观、香气、风味等方面的鉴评,得到表现最佳样品配方。本研究在对各种辅原料进行营养特性探讨的基础上,优化、确定研制工艺条件,得其最佳原料配比:豆类原汁添加量0.01 g/m L,麦类原汁添加量0.08 g/m L,恰玛古原汁添加量0.04 g/m L,羊肉汤0.06 g/m L。Novruz nutrition soup is a new type of beverage developed on the basis of Novruz porridge, which is rich in wheat （oats, wheat）, beans, lamb and alkaline, high-fiber food qiamagu, so this soup has a high amino acid balance of high protein, low fat content, iron, zinc, calcium and other mineral rich, calorie moderate characteristics. Multi-factor and orthogonal test, the proportion of the product than the sensory quality, such as color, appearance, aroma, flavor and other aspects of the evaluation, the performance of the best sample recipe. In this study, the nutrient characteristics of various auxiliary materials were discussed. Based on the optimization and determination of the technological conditions, the optimum ratio of raw materials was as follows： the dosage of soybean juice was 0.01 g/mL, the amount of wheat juice was 0.08 g/mL, qiamagu juice added 0.04 g/mL, mutton soup 0.06 g/mL.

关 键 词：诺鲁孜营养汤 配料 感官评价 正交试验法 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]