紫薯复合营养餐粉的研制及冲调性能研究  

Preparation and Blending Performance of Compound Nutritious Purple Sweet Potato Powder

作　　者：韩晓宇 黄利华 吕佳豪 胡荣柳 HAN Xiao-yu;HUANG Li-hua;LYU Jia-hao;HU Rong-liu(Food School,Luohe Vocational Technology College,Luohe 462002,Henan,China;Food School,Henan Universityof Technology Louhe Institute of Technology,Luohe 462002,Henan,China;National Key Laboratory of Cotton Bio-Breeding and Integrated Utilization,Henan University,Kaifeng 475000,Henan,China)

机构地区：[1]漯河职业技术学院食品学院,河南漯河462002 [2]河南工业大学漯河工学院食品学院,河南漯河462002 [3]河南大学棉花生物育种与综合利用全国重点实验室,河南开封475000

出　　处：《江苏调味副食品》2024年第2期18-23,共6页Jiangsu Condiment and Subsidiary Food

摘　　要：以采用真空冷冻干燥技术制备的紫薯全粉为主要原料,添加燕麦粉、魔芋粉、脱脂奶粉及木糖醇等制备紫薯复合营养餐粉。紫薯复合营养餐粉的最佳配方为紫薯粉2.8 g(26.4%)、魔芋粉0.6 g(5.7%)、燕麦粉2.8 g(26.4%)、脱脂奶粉2.4 g(22.6%)、木糖醇2.0 g(18.9%)。紫薯复合营养餐粉的最佳冲调温度为75℃,最佳冲调水量(营养餐粉质量/冲调用水量)为1∶8,结块率为0.53%,润湿下沉性及速溶性较好。In this project,the whole purple sweet potato powder prepared by vacuum freeze-drying technology was used as the main raw material,supplemented by oat flour,knojac powder,skimmed milk powder and xylitol to prepare compound nutritious purple sweet potato powder.The results showed that the best formula of compound nutritious purple sweet potato powder was purple sweet potato flour of 2.8 g(26.4%),konjac powder of 0.6 g(5.7%),oat flour of 2.8 g(26.4%),skim milk powder of 4 g(22.6%),and xylitol of 2.0 g(18.9%).The optimal preparation temperature of compound nutritious purple sweet potato powder was 75℃,the optimal preparation water volume(meal replacement powder quality/flushing water volume)was 1∶8,the lumping rate was 0.53%,the wetting and sinking properties and instant solubility were good.

关 键 词：紫薯营养餐粉 真空冷冻干燥技术 冲调性能 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]