高粱粉基复合营养粉工艺研究  

Study on the technology of sorghum powder-based compound nutrition powder

作　　者：张铎[1] ZHANG Duo(Department of Quality Inspection and Management,Hebei Chemical and Pharmaceutical College,Shijiazhuang 050026,Hebei,China)

机构地区：[1]河北化工医药职业技术学院质量检测与管理系,河北石家庄050026

出　　处：《粮食与油脂》2021年第7期104-106,114,共4页Cereals & Oils

基　　金：河北省教育厅重点项目(ZD2019110)。

摘　　要：以改性高粱粉为主料,改性荞麦粉、改性燕麦粉、改性小米粉、改性糯米粉为辅料,采用单因素及正交试验确定改性高粱复合粉的最佳工艺配方.结果表明:影响改性高粱复合营养粉品质的主次顺序为改性燕麦粉>改性小米粉>改性糯米粉>改性荞麦粉,以改性高粱粉质量为基准,当添加改性燕麦粉20%、改性荞麦粉7%、改性小米粉4%、改性糯米粉6%时,得到的高粱复合粉营养丰富,感官评分为93.84,口感极佳.Taking modified sorghum flour as the main raw material,modified buckwheat flour,modified oat flour,modified millet flour,and modified glutinous rice flour as auxiliary materials,single-factor and orthogonal experiments were used to determine the best process formula of modified sorghum compound flour.The result showed that theorder affecting the quality of modified sorghum compound nutrition powder was as follows:modified oat flour>modified millet flour>modified glutinous rice flour>modified buckwheat flour.Based on the mass of modified sorghum flour,when adding modified oat flour 20%,modified buckwheat flour 7%,modified millet flour 4%and modified glutinous rice flour 6%,the sorghum compound nutrition powder product was nutritious and the sensory score was 93.84,with excellent taste.

关 键 词：高粱 改性粉 复合营养粉 工艺优化 

分 类 号：TS201.4[轻工技术与工程—食品科学]