橘皮荞麦膳食纤维代餐粉的研制及其流变学特性  

Development and rheological characteristics of dietary fiber meal replacement powder of orange peel buckwheat

作　　者：张园园 张思颖 王子伟 ZHANG Yuan-yuan;ZHANG Si-ying;WANG Zi-wei(Xinyang Agriculture and Forestry University,Xinyang 464000,Henan,China;Henan Province Dabie Mountain Characteristic Food Resources Comprehensive Utilization Engineering Technology Research Center,Xinyang 464000,Henan,China)

机构地区：[1]信阳农林学院,河南信阳464000 [2]河南省大别山特色食物资源综合利用工程技术研究中心,河南信阳464000

出　　处：《粮食与油脂》2022年第4期145-149,共5页Cereals & Oils

基　　金：河南省科技攻关项目(182102110324);河南省科技攻关项目(182102110131);信阳农林学院青年基金(QN2021029)。

摘　　要：选取橘皮粉、荞麦粉、脱脂奶粉及木糖醇的添加量为主要考察因素,以感官评分为评价指标,在单因素试验的基础上进行响应面试验。结果表明:最佳配方为橘皮粉添加量0.13 g、荞麦粉添加量10 g、脱脂奶粉添加量5 g、木糖醇添加量4 g。在此条件下制备的橘皮荞麦膳食纤维代餐粉感官评分为83.6,呈均匀的奶绿色,伴有橘皮特有的香气及淡淡的荞麦清香,具有入口滑腻,溶解速度快、不宜结块下沉,稠度适中,营养丰富等特点,是一款具有市场开发前景的代餐产品。The addition of orange peel powder,buckwheat powder,skimmed milk powder and xylitol was selected as the main factors,and the sensory score was used as the evaluation index.The response surface test was carried out on the basis of single factor test.The results showed that the best formula was orange peel powder 0.13 g,buckwheat powder 10 g,skimmed milk powder 5 g and xylitol 4 g.Under the conditions,the sensory score of the prepared orange peel buckwheat dietary fiber meal replacement powder was 83.6,which was uniform milk green,accompanied by the unique aroma of orange peel and light buckwheat fragrance.It has the characteristics of greasy entrance,fast dissolution speed,no caking and sinking,moderate consistency and rich nutrition.It is a meal replacement product with market development prospects.

关 键 词：橘皮粉 荞麦粉 感官评分 响应面法 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]