甘薯全粉冲调式营养糊的配方研究  

Study on the Formula of the Whole Sweet Potato Powder Preparation Nutritional Paste

作　　者：崔静静 解佳佩 孙梦影 王一墨 王佩柔 冯赛亚 李向岭 CUI Jingjing;XIE Jiapei;SUN Mengying;WANG Yimo;WANG Peirou;FENG Saiya;LI Xiangling(College of Agronomy and Biotechnology,Hebei Normal University of Science&Technology,Qinhuangdao 066004,China)

机构地区：[1]河北科技师范学院农学与生物科技学院,河北秦皇岛066004

出　　处：《现代食品》2021年第1期66-69,共4页Modern Food

基　　金：秦皇岛市科学技术研究与发展计划项目(编号:202002B003)。

摘　　要：本实验以甘薯、黑米、红枣、黑芝麻和糖粉为主要原料,进行不同的原料配比试验,通过感官评价的方法,确定甘薯全粉冲调式营养糊的最佳配比。试验结果表明,甘薯全粉冲调式营养糊的最佳配比为:甘薯粉46.73%、黑米28.04%、红枣11.68%、黑芝麻9.35%及糖粉4.21%,在此条件下,所制得的产品外观颜色、风味和口感为最佳,是一种食用方便、口味独特,具有高营养价值的食品。In this experiment,sweet potato,black rice,red dates,black sesame and powdered sugar were used as the main raw materials,and different raw material ratio experiments were carried out.Through the method of sensory evaluation,the best ratio of sweet potato whole powder preparation nutrient paste was determined.According to the test results,the optimal ratio of sweet potato powder for preparing nutritional paste is:46.73%sweet potato powder,28.04%black rice,11.68%red dates,9.35%black sesame and 4.21%powdered sugar.Under these conditions,the obtained the color,flavor and of the product are the best.It is a kind of food with convenient eating,unique taste and high nutritional value.

关 键 词：冲调式营养糊 甘薯 黑米 配方 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]