藜麦冲调粉加工工艺优化及其营养评价  

Research on the Processing Technology and Nutritional Evaluation of Quinoa Compound Powder

作　　者：张倩芳 李敏 孟晶岩 栗红瑜 ZHANG Qianfang;LI Min;MENG Jingyan;LI Hongyu(Institute of Functional Food of Shanxi,Shanxi Agricultural University,Taiyuan 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：《食品工业科技》2023年第24期216-221,共6页Science and Technology of Food Industry

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(TYGC-62);山西省专利推广实施资助专项(20200732)。

摘　　要：以藜麦、燕麦麸皮为主要原料,利用挤压膨化技术制备藜麦冲调粉并对其进行营养评价。通过单因素实验结合正交试验得到了藜麦冲调粉的最佳生产工艺为:物料水分含量18%、挤出温度130℃、螺杆转速280 r/min、喂料速度20 kg/h。以此条件制得的冲调粉口感细腻,冲调性好,感官评分为92.50。通过营养质量指数对藜麦冲调粉进行营养评价,结果表明:藜麦冲调粉宏量营养素供能比合理,除钙元素外,6种矿物质元素和4种维生素的营养质量指数(INQ)均大于1,脂肪酸构成比例合理,富含不饱和脂肪酸,致动脉粥样硬化指数(AI)为0.1489,致血栓指数(TI)为0.243,是一种营养均衡的高蛋白高膳食纤维食品。Using quinoa and oat bran as the primary raw materials,this study applied extrusion technology to create a quinoa compound powder,and the nutritional evaluation of the powder was carried out.A one-factor test was used to establish the process parameters.The optimal production process for quinoa blended powder was determined using an orthogonal test with the following parameters:18% material moisture content,130℃ extrusion temperature,280 r/min screw speed,and 20 kg/h feeding speed.The compound powder produced under these conditions had a pleasant flavor and blended well,earning a sensory score of 92.5.The quality of quinoa flour was determined utilizing the nutritional quality index.The results indicated that the ratio of macronutrients to energy supply in quinoa flour was reasonable.Besides calcium,six mineral elements and four vitamins had INQ values greater than 1.With an AI value of 0.1489 and a TI value of 0.243,quinoa compound flour's fatty acids ratio was reasonable and rich in unsaturated fatty acids.Thus,quinoa compound powder is a high-protein,high-dietary-fiber,nutritionally-balanced food.

关 键 词：藜麦 冲调粉 挤压膨化 工艺优化 营养评价 

分 类 号：TS211.47[轻工技术与工程—粮食、油脂及植物蛋白工程]