藜麦冲调粉的理化特性研究及营养评价  

Study on Physicochemical Properties and Nutritional Evaluation of Quinoa Powder

作　　者：李敏 孟晶岩 张倩芳 栗红瑜 LI Min;MENG Jingyan;ZHANG Qianfang;LI Hongyu(Institute of Functional Food of Shanxi,Shanxi Agricultural University,Taiyuan,Shanxi 030031,China)

机构地区：[1]山西农业大学山西功能食品研究院,山西太原030031

出　　处：《农产品加工》2023年第16期69-73,共5页Farm Products Processing

基　　金：山西省农业科学院特色产业重点研发专项项目(YCX2018D2T07);山西省重点研发计划项目(201603D221032-2);山西农业大学“特”“优”农业高质量发展科技支撑工程项目(TYGC-62)。

摘　　要：以藜麦为主要原料,复配燕麦麸皮,利用双螺杆挤压膨化技术制备高膳食纤维藜麦冲调粉。冲调粉的膳食纤维含量高达16.93%,蛋白质含量为13.37%,属于高膳食纤维高蛋白食品。冲调粉冲调稳定性为3.79%,结块率为2.32%,堆积密度为0.25 g/mL,水溶性指数为11.26%,吸水性指数为4.48%,具有良好的冲调性,适口性良好。通过氨基酸组成、氨基酸评分(AAS)、氨基酸比值(RAA)、氨基酸比值系数(RC)、氨基酸比值系数分(SRC)、必需氨基酸指数(EAAI)、营养指数(NI)、预测生物价(BV)对冲调粉进行营养评价,得出冲调粉的必需氨基酸比例为0.44,高于FAO/WHO推荐值0.40,产品优化了藜麦粉及燕麦麸皮的必需氨基酸比例且组成合理,EAAI为86.58,BV为82.67,冲调粉营养价值较高,易被人体消化。High dietary fiber Quinoa Powder was prepared from quinoa with oat bran by twin-screw extruding.The dietary fiber content of instant powder was up to 16.93%and the protein content was 13.37%,which belongs to high dietary fiber and high protein food.The instant powder had good punching and palatability with its punching stability of 3.79%,caking rate of 2.32%,packing density of 0.25 g/mL,water solubility index of 11.26%and water absorption index of 4.48%.According to the nutritional evaluation of the amino acid composition,AAS,RAA,RC,SRC,EAAI,NI and BV,the essential amino acid ratio of the powder was 0.44,which was higher than the 0.40 recommended by FAO/WHO.The product optimized the essential amino acid ratio of quinoa flour and oat bran and the composition was reasonable,EAAI was 86.58.The BV was 82.67.The nutritive value of the powder was high and it was easy to be digested by human body.

关 键 词：藜麦 冲调粉 冲调性 营养评价 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]