大麦若叶复合果蔬营养粉工艺研究  

Reasearch on the Process of Barley Ruoye Bompound Fruit and Vegetable Nutrition Powder

作　　者：焦岩[1,2] 赵鑫祺 常影 刘庆松[2] 刘庆明 张玉顺 杨彩云 赵向宇 JIAO Yan;ZHAO Xinqi;CHANG Ying;LIU Qingsong;LIU Qingming;ZHANG Yushun;YANG Caiyun;ZHAO Xiangyu(College of Food and Biological Engineering,Qiqihar University,Qiqihar 161006,China;Xinghua Dong’ao Food Co.Ltd,Taizhou 225700,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]兴化市东奥食品有限公司,江苏泰州225700

出　　处：《中国果菜》2024年第1期30-34,共5页China Fruit & Vegetable

基　　金：2020泰州市“双创计划”项目(2020-12);黑龙江省省属高等学校基本科研业务费科研项目(145209144);齐齐哈尔大学大学生创新创业训练计划项目(x202310232102)。

摘　　要：为充分提升大麦若叶粉的营养价值,本研究利用大麦若叶粉、麦芽粉、山楂粉复配制成易消化型营养果蔬粉,以感官评分为评价指标,通过单因素和正交试验优化果蔬粉的配方。结果表明,大麦若叶复合果蔬营养粉最佳配方为大麦若叶粉0.25 g、麦芽粉0.075 g、山楂粉0.06 g、白砂糖0.24 g、果胶0.12 g。经分析测定,该果蔬粉总膳食纤维含量为25.91%,黄酮含量为5.95 mg/g。In order to fully improve the nutritional value of barley Ruoye powder,this study used barley Ruoye powder,malt powder and hawthorn powder to prepare nutritious and digestible vegetable nutritional fruit and vegetable powder.Using sensory evaluation as the index,the formula of fruit and vegetable powder was optimized by single factor and orthogonal test.The results showed that the formula of barley Ruoye compound fruit and vegetable nutrition powder was as follows:barley Ruoye powder 0.25 g,malt powder 0.075 g,hawthorn powder 0.06 g,white granulation sugar 0.24 g,pectin gum 0.12 g.By analysis and determination,the fruit and vegetable powder contained 25.91%total dietary fiber and 5.95 mg/g flavonoids.

关 键 词：大麦若叶 复合果蔬粉 配方 

分 类 号：TS201[轻工技术与工程—食品科学]