紫薯复合代餐粉的配方优化  

Optimization of the Formula of Purple Sweet Potato Composite Meal Powder

作　　者：张丽[1] 周子新 陈羽洋 张文欣 朱莹莹 ZHANG Li;ZHOU Zixin;CHEN Yuyang;ZHANG Wenxin;ZHU Yingying(Center for Food Safety and Nutrition,Suzhou Vocational University,Suzhou,Jiangsu 215104,China)

机构地区：[1]苏州市职业大学食品安全与营养研究中心,江苏苏州215104

出　　处：《农产品加工》2022年第19期31-35,共5页Farm Products Processing

基　　金：苏州市职业大学教改项目(SZDJG-22026);苏州市职业大学研究性课程(SZDYKC-220405)。

摘　　要：以紫薯粉为主要原料,辅以草莓粉和核桃粉等辅料制备复合代餐粉,以感官评分为指标,通过单因素试验和正交试验对复合代餐粉的配方进行优化,确定最佳配方。研究表明,紫薯复合代餐粉的最佳配方为紫薯粉用量2.3 g,草莓粉用量1.4 g,黑芝麻粉用量1.1 g,核桃粉用量0.2 g,魔芋粉用量0.2 g,木糖醇用量0.2 g,奶粉用量2.9 g,腰果用量2.5 g,榛子仁用量2.5 g,巴旦木用量0.5 g。所得产品色泽均匀、味道浓郁、口感顺滑、酸甜适宜,具有良好的稳定性。Using purple sweet potato powder as the main raw material,the composite meal powder was prepared with the auxiliary materials such as strawberry powder and black sesame seed powder.The formulation of composite meal powder was determined by sensory evaluation according to both single factor experiment and orthogonal experiment.The results showed that the best formula of buckwheat composite meal powder was sweet potato powder 2.3 g,strawberry powder 1.4 g,black sesame seed powder 1.1 g,walnut powder 0.2 g,konjac powder 0.2 g,xylitol 0.2 g,milk powder 2.9 g,cashew nut 2.5 g,hazelnut 2.5 g and badam 0.5 g.Under such formula,the product had uniform color,harmonious fragrance,fine texture and good stability.

关 键 词：代餐粉 紫薯 草莓 核桃 感官评价 

分 类 号：R151.2[医药卫生—营养与食品卫生学]