速溶阿胶红豆薏米粉的配方优化  

Optimizing Formulation of Instant Powder of Ejiao,Vigna Angularis and Semen Coicis

作　　者：陈超 贾敏 秦楠 CHEN Chao;JIA Min;QIN Nan(School of Chinese Medicine and Food Engineering,Shanxi University of Chinese Medicine,Jinzhong,Shanxi 030619,China)

机构地区：[1]山西中医药大学中药与食品工程学院,山西晋中030619

出　　处：《粮油食品科技》2023年第6期67-74,共8页Science and Technology of Cereals,Oils and Foods

基　　金：企业横向项目(20220828);校级科研项目(2022TD2008)。

摘　　要：以阿胶低肽粉、红豆、薏米为主要原料,麦芽糊精、木糖醇、β-环糊精为辅料,制备速溶阿胶红豆薏米粉。通过单因素和响应面实验研究原料粉的加工工艺、辅料添加量对阿胶红豆薏米粉的影响。结果表明最佳工艺条件为:红豆与薏米的质量比1:1、烘烤时间50 min、烘烤温度120℃、阿胶添加量4%、麦芽糊精添加量24%、木糖醇添加量10%、β-环糊精添加量9%。此条件下阿胶红豆薏米粉润湿性129s,分散性5s,具有较好的口感和冲调性;水分含量2.3%,蛋白质含量13%,多糖含量47%,菌落总数<3 000 cfu/g,大肠菌群数量<90 MPN/100 g,符合国家要求。The instant powder of Ejiao,vigna angularis and semen coicis(IPEVS) were prepared with Ejiao Low Mol.Wt.Peptid,vigna angularis and semen coicis as main raw materials,maltodextrin,xylitol and β-cyclodextrin as auxiliary materials.The effects of processing technology of raw material powder and the amount of excipients on IPEVS were tested by single factor and response surface method.The results showed that the optimum technological conditions were as follows:the ratio of vigna angularis to semen coicis was 1∶1,baking time was 50 min,baking temperature was 120 ℃,the addition amount of Ejiao Low Mol.Wt.Peptid was 4%,maltodextrin was 24%,xylitol was 10%,β-cyclodextrin was 9%.Under this condition,the wettability of IPEVS was 129 s,the dispersibility was 5 s,and it had good taste and toning property.The moisture content is 2.3%,the protein content is 13%,the content of polysaccharide is 47%,the total number of colony is less than 3 000 cfu/g,the number of coliform is less than 90 MPN/100 g,which accords with the national requirement.

关 键 词：阿胶低聚肽 红豆 薏米 工艺研究 冲调性 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]