大麦嫩叶紫薯复合代餐粉的研制  

Preparation of Barley Tender Leaf and Purple Sweet Potato Compound Meal Replacement Powder

作　　者：游新勇 周民生[1] 杨雨 YOU Xin-yong;ZHOU Min-sheng;YANG Yu(School of Biology and Food Engineering,Anyang Institute of Technology,Anyang 455000,China)

机构地区：[1]安阳工学院生物与食品工程学院,河南安阳455000

出　　处：《保鲜与加工》2022年第11期55-60,共6页Storage and Process

基　　金：河南省科技攻关项目(202102110335)。

摘　　要：以紫薯全粉、小麦胚芽粉为主要原料,辅以大麦嫩叶粉和木糖醇,通过单因素试验和正交试验对大麦嫩叶紫薯复合代餐粉配方进行优化。结果表明,各因素对复合代餐粉感官品质影响大小顺序为:紫薯全粉添加量>木糖醇添加量>大麦嫩叶粉添加量>小麦胚芽粉添加量;最佳配方为:紫薯全粉添加量32.3%,小麦胚芽粉添加量38.7%,大麦嫩叶粉添加量6.5%,木糖醇添加量22.6%;以该配方制备的大麦嫩叶紫薯复合代餐粉水分含量5.5%,溶解度20.4%,结块率19.8%,黏度387 mPa·s,口感适宜、色泽状态良好、营养丰富。With purple potato whole powder and wheat germ powder as the main raw materials,supplemented by barley tender leave powder and xylitol,barley tender leaf and purple sweet potato compound meal replacement powder was developmented.The formula of the compound meal powder was optimized by single factor and orthogonal tests.The results showed that the effects of various factors on the sensory quality of meal substitute powder were in this order:the addition of purple potato whole powder>xylitol>barley tender leaf powder>wheat germ powder.The optimum formula was as follows:purple potato whole powder 32.3%,wheat germ powder 38.7%,barley tender leaf powder 6.5%,and xylitol 22.6%.The water content,solubility,caking rate and viscosity of the above compound meal substitute power prepared were 5.5%,20.4%,19.8%and 387 mPa·s,respectively.The pro-duct had appropriate taste,good color and state,and rich nutrients.

关 键 词：大麦嫩叶 紫薯 小麦胚芽粉 代餐粉 研制 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]