青稞营养代餐粉的配制及粉体流动特性研究  

Composition and Rheological Analysis of Meal Replacement Powder of the Preparation of Barley Meal Replacement Powder

作　　者：于翠翠 次仁多吉 YU Cuicui;Cirenduoji(Institute of Agricultural Products Development and Food Science,Tibet Academy of Agriculture and Animal Husbandry Sciences,Lhasa,Tibet 850000,China;Tibet Suonanba Agricultural and Livestock Products Processing Professional Cooperative,Shannan,Tibet 856400,China)

机构地区：[1]西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨850000 [2]西藏索男巴农畜产品加工专业合作社,西藏山南856400

出　　处：《农产品加工》2024年第1期1-4,共4页Farm Products Processing

基　　金：山南市本级科技计划项目“青稞休闲产品开发与与研究”(2022-028JKJJHXM-03);国家现代农业(大麦、青稞)产业技术体系建设经费项目(CARS-05-13B)。

摘　　要：以青稞粉为主要原料,复配蔬菜粉、坚果粉、乳粉、糖粉及麦芽糊精研制了一种营养丰富的代餐粉。以粉体流动性分析及感官评价为指标,考查青稞粉、蔬菜粉、坚果粉、脱脂乳粉及白砂糖和木糖醇的用量对代餐粉配方的影响。粉体流动性分析结果表明,适量添加青稞粉、蔬菜粉、坚果粉、脱脂乳粉及糖粉均可改善代餐粉的粉体流动性。结果表明,添加适量青稞粉等辅料对代餐粉的口感及风味可起到良好的改善作用,青稞营养代餐粉的最佳配方为青稞粉用量7 g,蔬菜粉用量3 g(南瓜粉∶豌豆粉=1∶1),坚果粉用量3 g(花生粉∶白芝麻∶黑芝麻粉=4∶1∶1),脱脂乳粉用量2 g,糖粉用量3 g(木糖醇∶白砂糖=1∶1);冲调水温为80℃,按料液比1∶4(g∶mL)进行冲调后,产品谷香浓郁、风味协调、口感最佳。Taking highland barley powder as the main raw material,a kind of nutrition-rich meal substitute was prepared with mixed fruit bean powder,nut powder,milk powder,sugar powder and maltodextrin.The effects of barley powder,fruit bean powder,nut powder,defatted milk powder,sugar and xylitol on the formula of meal replacer were studied by powder fluidity analysis and sensory score.The results of powder fluidity analysis showed that proper addition of highland barley powder,fruit bean powder,nut powder,skim milk powder,sugarl could improve the powder fluidity of meal replacer.The results of sensory analysis showed that adding proper amount of barley powder and other excipients could improve the taste and flavor of meal replacer.The best formula of highland barley nutritional meal substitute powder:highland barley powder 7 g,bean fruit powder 3 g(pumpkin powder∶pea powder=1∶1),nut powder 3 g(peanut powder∶white sesame∶black sesame powder=4∶1∶1),skim milk powder 2 g,sugar 3 g(xylitol∶sugar=1∶1).When the water temperature was controlled at 80℃and the ratio of material to liquid was 1∶4(g∶mL),the product had the best flavor and flavor.

关 键 词：代餐粉 青稞粉 感官评价 粉体流动性 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]