云耳蔓菁复合营养粉配方的响应面优化及品质分析  

Formula Response Surface Optimization and Quality Analysis of Multiplicate Nutrition Powder of Black Fungus and Brassica rapa L.

作　　者：陈家乐 雍靖靖 董如意 崔淑文 李贝贝 刘璐萍 CHEN Jiale;YONG Jingjing;DONG Ruyi;CUI Shuwen;LI Beibei;LIU Luping(School of Food Science and Engineering,Xinjiang University of Science and Technology,Aksu,Xinjiang 843000,China)

机构地区：[1]新疆理工学院食品科学与工程学院,新疆阿克苏843000

出　　处：《农产品加工》2024年第1期33-37,共5页Farm Products Processing

基　　金：新疆理工学院校级大学生创新创业训练项目(XJ202213558009);新疆维吾尔自治区高校本科教育教学研究和改革项目(XJGXPTJG-202280);新疆理工学院校级一流课程(YLKC202212)。

摘　　要：以黑木耳、恰玛古为主要原料,以全脂奶粉、赤藓糖醇、麦芽糊精为辅料,制备一种复合型营养粉,以感官评分为评价指标,在单因素试验的基础上,利用响应面试验确定复合营养粉配方。同时,对最优配方的碳水化合物、蛋白质、脂肪、水分含量、钙含量进行理化测定。结果表明,最佳配方为黑木耳与恰玛古质量比3.37∶1,全脂奶粉添加量61.59%,赤藓糖醇添加量2.5%,麦芽糊精添加量14.2%;碳水化合物、蛋白质、脂肪、水分、钙含量分别为65.3%,1.31%,22.4%、5.3%,0.46%。该复合营养粉口感细腻、香味浓郁。Black fungus and Brassica rapa L.were used as raw materials,and whole milk powder,erythritol,and maltodextrin were used as auxiliary materials to produce an multiplicate nutrition powder.Taking the sensory score as the index,on the basis of single factor experiments,the formula of multiplicate nutrition powder was optimized by response surface analysis method.And carbohydrate,protein,fat,moisture content and calcium content of the optimal formula were physically and chemically determined.The results showed that mass ratio of black fungus to Brassica rapa L.3.37∶1,whole milk powder 61.59%,erythritol 2.5%,and maltodextrin 14.2%.The carbohydrate,protein,fat,moisture and calcium content were 65.3%,1.31%,22.4%,5.3%,0.46%,respectively.The nutritional powder had a delicate taste and a rich aroma.

关 键 词：黑木耳 恰玛古 复合营养粉 工艺研究 响应面优化 

分 类 号：TS205.1[轻工技术与工程—食品科学]