豆类-玉米低植酸发芽营养粉的研制  

Development of Germinated Nutritional Powder for Beans and Maize with Low Phytic Acid Content

作　　者：靳晓琳 张小梅 申晓琳[1] 张秀凤[1] 高雪琴[1] 郑丽萍 JIN Xiaolin;ZHANG Xiaomei;SHEN Xiaolin;ZHANG Xiufeng;GAO Xueqin;ZHENG Liping(Henan University of Animal Husbandry and Economy,School of Food and Biological Engineering,Zhengzhou 450046,China;Zhengzhou University of Technology,School of Chemical Engineering&Food Science,Zhengzhou 450044,China)

机构地区：[1]河南牧业经济学院食品与生物工程学院,河南郑州450046 [2]郑州工程技术学院化工食品学院,河南郑州450044

出　　处：《现代食品》2021年第20期131-135,共5页Modern Food

基　　金：河南省科技厅重点科技攻关项目(182102110126);河南省高等学校重点科研项目-技术研究(20B550005);河南牧业经济学院博士科研启动项目(2019HNUAHEDF027)。

摘　　要：以大豆、绿豆、玉米为主要原料,制备低植酸发芽营养粉,经过浸泡、发芽、烘干、粉碎、微波熟化后得到原料粉。采用混料设计,将3种原料按不同比例进行混合,以光泽、适口性和冲调性3方面的累加评分,进行感官评价且配方优化,同时采用三因素三水平正交实验的方法,确定辅料的最佳配比。结果表明:当发芽大豆粉为33%、发芽绿豆粉为43.9%、发芽玉米粉为23.1%,植脂末为13%、脱脂奶粉为8%、蔗糖为6%时,该发芽营养粉的适口性、冲调性好,且植酸含量34.92 mg·g^(-1),与未发芽营养粉相比,降低了46.57%。Low phytic acid germinating nutritional powder was prepared with soybean, mung bean and corn as main raw materials. The raw material powder was obtained after soaking, germination, drying, crushing and microwave curing.Using the mixture design, the three raw materials are mixed according to different proportions, and the sensory evaluation and formula optimization are carried out based on the cumulative scores of gloss, palatability and blending. At the same time, the best proportion of auxiliary materials is determined by the method of three factors and three levels orthogonal experiment. The results showed that when the germinated soybean powder was 33%, the germinated mung bean powder was 43.9%, the germinated corn powder was 23.1%, the fat powder was 13%, the skimmed milk powder was 8% and the sucrose was 6%, the palatability and blending of the germinated nutritional powder were good, and the phytic acid content was 34.92 mg·g^(-1), which was 46.57% lower than that of the non germinated nutritional powder.

关 键 词：发芽 植酸 营养粉 正交设计 

分 类 号：S38[农业科学—农艺学]