番石榴海红米复合营养粉的研制  

The Preparation of Multiplicate Nutrition Powder of Guava and Sea Red Rice

作　　者：马丽华 王英俊 周浓[1] MA Lihua;WANG Yingjun;ZHOU Nong(College of Food Science,Guangdong Ocean University,Zhanjiang 524088)

机构地区：[1]广东海洋大学食品科技学院,湛江524088

出　　处：《食品工业》2022年第5期51-55,共5页The Food Industry

基　　金：广东海洋大学大学生创新创业训练计划项目(CXXL2020159)。

摘　　要：选用番石榴和海红米为原料,旨在研制番石榴海红米复合营养粉。以感官评分为考察指标,采用正交法优化复合营养粉配方。通过单因素试验确定复合营养粉最佳工艺条件。结果表明:最佳配方为番石榴果浆85 g、海红米粉6 g、麦芽糊精12 g;最佳工艺参数为干燥温度80℃、干燥时间12 h、冲调水温75℃、复合营养粉4倍的冲调水量。研制的产品呈浅黄色,口感细腻,酸甜适中,香味浓郁。Guava and sea red rice were used as raw materials to prepare the guava sea red rice complex nutritional powder.Taking the sensory score as the index,the formula of compound nutrition powder was optimized by orthogonal method.The optimum technological conditions of compound nutrient powder were determined by single factor experiment.The results showed that the optimal formula was 85 g guava pulp,6 g sea red rice flour and 12 g maltodextrin.The optimum process parameters of compound nutrient powder were as follows:drying temperature 80℃,drying time 12 h,water temperature 75℃and 4 times compound nutrient powder of the volume of water.The product was light yellow,with delicate taste,moderate acidity and sweetness and rich fragrance.

关 键 词：番石榴 海红米 复合营养粉 研制 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]