挤压膨化小麦糊粉层冲调粉配方优化研究  

Study on formulation optimization of extruded wheat aleurone layer instant powder

作　　者：史庭庭 蒋华彬 陈权权 葛梦珂 孟明明 SHI Tingting;JIANG Huabin;CHEN Quanquan;GE Mengke;MENG Mingming(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Henan Zhengzhou 450000,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450000

出　　处：《食品工程》2024年第1期42-45,共4页Food Engineering

基　　金：河南省大学生创新创业训练计划项目(202212746022)。

摘　　要：以挤压膨化小麦糊粉层粉为主要原料制备冲调粉,在单因素试验的基础上,通过正交试验优化挤压膨化小麦糊粉层冲调粉的配方。结果表明,小麦糊粉层冲调粉的最优配方为:小麦糊粉层粉10.0 g,木糖醇添加量5.0 g,果胶添加量0.2 g,全脂乳粉添加量0.6 g,麦芽糊精添加量2.0 g。此配方条件下所得小麦糊粉层冲调粉颜色呈黄棕色,具有谷物香气,稠度适宜,感官性状较好。The instant powder was prepared with extruded wheat aleurone layer,and the technological formula of extruded wheat aleurone layer instant powder was optimized by orthogonal experiment on the basis of single factor experiment.The results showed that the optimal formula of extruded wheat aleurone layer instant powder was 10.0 g of wheat aleurone layer,5.0 g of xylitol,0.2 g of pectin,0.6 g of whole milk powder,and 2.0 g of maltodextrin.The color of the extruded wheat aleurone layer instant powder was yellow brown with grain aroma,suitable consistency,and good sensory properties.

关 键 词：挤压膨化 小麦糊粉层 冲调粉 配方优化 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]