抹茶代餐粉的工艺探究  

Study on the Process of Matcha Meal Replacement Powder

作　　者：朱尧 李瑜珺 李高敏 张玉洁 刘宇佳 王晓 张永瑞 ZHU Yao;LI Yujun;LI Gaomin;ZHANG Yujie;LIU Yujia;WANG Xiao;ZHANG Yongrui(Tea College of Xinyang Agriculture and Forestry University,Xinyang 464000,China;Xinyang Wenxin Tea Co.,Ltd.,Xinyang 464000,China)

机构地区：[1]信阳农林学院茶学院,河南信阳464000 [2]信阳市文新茶叶有限公司,河南信阳464000

出　　处：《现代食品》2023年第1期64-66,71,共4页Modern Food

基　　金：国家重点研发计划项目(2021YFD1601103);信阳市哲学社会科学规划项目(2022JJ075);信阳农林学院茶学科技创新团队项目(XNKJTD-003);信阳农林学院青年教师科研基金项目(QN2021002、QN2021035);信阳农林学院科研促进教学专项课题项目(kj-2022014);信阳农林学院教育教学改革研究与实践项目(2021XJGLX45)。

摘　　要：以抹茶、五谷杂粮粉等为原料,研制出一款抹茶风味显著的代餐粉。在小试配方的基础上,进行单因素试验与正交试验优化。结果表明,抹茶代餐粉的最佳工艺配方为黑米粉3 g、黑豆粉6 g、黑芝麻粉0.5 g、熟糯米粉3 g、燕麦粉3 g、葛根粉2 g、魔芋粉1 g、全脂乳粉6 g、乳清蛋白粉5 g、菊粉3 g、赤藓糖醇14 g、低聚异麦芽糖1 g、抹茶粉1.5 g。Using matcha tea and grain powder as raw materials,a meal substitute powder with significant flavor of matcha tea was developed.On the basis of the experimental formula,single factor experiment and orthogonal experiment were carried out to optimize.The results showed that the best process formulation of matcha meal replacement powder was:3 g black rice flour,6 g black bean flour,0.5 g black sesame flour,3 g cooked glutinous rice flour,3 g oat flour,2 g kudzu root flour,1 g konjac flour,6 g whole milk flour,5 g whey protein flour,3 g inulin,14 g erythritol,1 g isomaltooligosaccharide,1.5 g matcha flour.

关 键 词：抹茶 代餐粉 感官评价 正交试验 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]