银耳渣高纤维代餐营养棒的研制  

Development of the nutrition bar of the mushrooms used as high-fiber meal substitute

作　　者：郑雨晨 周滢[1] 金佳秀 ZHENG Yuchen;ZHOU Ying;JIN Jiaxiu(College of Food Science and Engineering,Zhejiang University of Technology,Hangzhou 310014,China)

机构地区：[1]浙江工业大学食品科学与工程系,浙江杭州310014

出　　处：《发酵科技通讯》2020年第1期54-57,共4页Bulletin of Fermentation Science and Technology

摘　　要：以银耳渣为主要纤维素提供源,以膨化米、藜麦球等谷物膨化颗粒和富含蛋白质的大豆蛋白颗粒为主体,添加了燕麦、蔓越莓干等谷物、水果颗粒,采用冷加工挤压成型工艺,通过糖浆与油脂黏合,制作银耳渣高纤维代餐营养棒。对影响代餐营养棒品质的主要因素进行分析,得到最佳粉剂(含银耳渣)与糖浆的比例以及最佳银耳渣添加量。结果表明:每条代餐营养棒最佳粉液比为m(含银耳渣的粉剂)∶m(液体原料)=11∶20,银耳渣最适质量分数为14%。该代餐棒营养搭配合理、口感好、风味佳,是一种的优质的代餐产品。The residue of tremella is the main source of cellulose for the nutrition bar of the mushrooms used as high-fiber meal substitute.It took expanded grains such as expanded rice and quinoa balls,soybean protein grains as the main parts,supplemented by grains and fruits such as oats and cranberries.The main factors affecting the quality of the nutrition bar were analyzed by the cold extrusion technology.The optimum ratio of powder(including the dregs of tremella)and syrup and the optimal amount of dregs were obtained.The results showed that the best powder-sugar ratio was 0.55 and the suitable amount of residue was 14%.It was a good substitute product with reasonable nutrition matching,good taste and good flavor.

关 键 词：代餐营养棒 银耳渣 粉液比 高纤维 资源利用 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]