基于马铃薯全粉的代餐粉冲溶特性和蛋白质营养评价  

Fast Dissolubility and Nutritional Evaluation of Potato Meal Powder Based on Potato Flour

作　　者：焦扬[1,2] 李兴艳 李彩霞 王治江[1] 杨璞[3] 刘玉环 JIAO Yang;LI Xing-yan;LI Cai-xia;WANG Zhi-jiang;YANG Pu;LIU Yu-huan(l.Clollege of Agriculture and Biotechnology of Hexi University,Zhangye 734000,China;Key Laboratory of Hexi Corridor Resources Utiligation of Gansu,Zhangye 734000,China;Ya Sheng Potato Group Co.,Ltd.,Lanzhou 730030,China)

机构地区：[1]河西学院农业与生物技术学院,甘肃张掖734000 [2]甘肃省河西走廊特色资源利用重点实验室,甘肃张掖734000 [3]甘肃亚盛薯业集团有限公司,甘肃兰州730030

出　　处：《食品工业科技》2019年第19期34-40,48,共8页Science and Technology of Food Industry

基　　金：甘肃省重点研发计划项目(17YFING050);甘肃省科技计划资助

摘　　要：考察了预处理对马铃薯全粉冲溶特性和慢消化淀粉(SDS)含量的影响,确定了代餐粉主原料的预处理方式,并对七个配方代餐粉的冲溶特性、SDS含量和蛋白质营养进行了分析。结果表明,常压蒸制处理可使马铃薯全粉的溶解度、膨胀度和SDS含量提高,各指标分别达到了33.79%、20.01%和21.59%。以常压蒸制的马铃薯全粉和小米粉为主的不同配方代餐粉的溶解度、膨胀度和SDS含量差异不大,但冲溶性得分差异显著(P<0.05)。配方4代餐粉的溶解度、膨胀度、SDS含量和冲溶性得分分别为29.9%、25.10%、24.9%和71.88,综合冲溶特性较好。代餐粉的蛋白质营养分析表明,配方4和配方5代餐粉的EAA/TAA和EAA/NAA分别达到了37%、37%和0.59、0.58,与FAO/WHO的理想蛋白质较接近。配方4代餐粉的RCAA值在0.83~1.20之间,与FAO/WHO推荐必需氨基酸模型符合度较高。配方5代餐粉的SRCAA和EAAI值分别为81.02和72.04,蛋白质的营养较好。由此,结合EAA、TAA、NAA和SRCAA与EAAI指标综合评价代餐粉蛋白质的营养价值较为客观。且马铃薯全粉占比65%~70%、黄小米占比15%~20%、黑小米粉占比5%~10%以及杏鲍菇粉占比0.05%~0.1%配制的代餐粉的蛋白质综合评分较高。It were investigated that the effects of pretreatment on the fast dissolubility and content of slow digestion starch(SDS)in potato flour,and determined the pretreatment methods that of main ingredients for meal powder,and analyzed the fast dissolubility,SDS content and protein nutrition of the seven matching ratio meal powders. The results showed that the solubility,expansion and SDS content of potato flour could be increased by steamed processing under normal pressure,which reached 33.79%,20.01% and 21.59%,respectively. There was no significant difference in solubility,expansion degree and SDS content between different meal powders,which were mainly made of potato flour and millet powder under normal pressure steam,but the difference in fast dissolubility was significant(P<0.05). Respectively,the solubility,expansion,SDS content and dispersity scores of the 4 th meal powder were 29.9%,25.10%,24.9% and 71.88,which were better in fast dissolubility. Protein nutrition analysis of the meal powder showed that the EAA/TAA and EAA/NAA of the 4 th and 5 th meal powder reached 37%,37%,0.59,and 0.58,respectively,which was the closest to the ideal protein of FAO/WHO. The RCAA of the 4 th meal powder was between 0.83 and 1.20,which was higher conformance with the FAO/WHO recommended essential amino acid model. The SRCAA and EAAI of the 5 th meal powder were 81.02 and 72.04,respectively,and the protein nutritious was better. From which,it was objectively that the nutritional value of meal powder protein be evaluated by combining with EAA,TAA,NAA,SRCAA and EAAI. The nutritional value of the protein of the meal powder was more better,when the proportion of potato flour was 65%~70%,yellow millet was 15%~20%,black millet was 5%~10%,and apricot mushroom powder was 0.05% to 0.1%.

关 键 词：马铃薯全粉 代餐粉 冲溶特性 营养评价 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]