玉米复合营养冲调粉配方及其冲调性研究  

Study on the formula and reconstituability of corn compound nutritional blending powder

作　　者：黎莉[1] 苏适[1] 于德涵[1] 王广慧[1] 单垣恺 闫悦 LI Li;SU Shi;YU De-han;WANG Guang-hui;SHAN Yuan-kai;YAN Yue(Food and Pharmaceutical Engineering Department,Suihua University,Suihua 152061,Heilongjiang,China)

机构地区：[1]绥化学院食品与制药工程学院,黑龙江绥化152061

出　　处：《粮食与油脂》2024年第7期5-9,共5页Cereals & Oils

基　　金：黑龙江省自然科学基金项目(LH2023H055);黑龙江省本科高校基本科研业务费项目(YWF10236220243,YWF10236230205);黑龙江省大学生创新创业项(S202310236068)。

摘　　要：以玉米为原料,藜麦粉、麦芽糊精、奶粉、木糖醇为辅料,制备玉米复合营养冲调粉。通过单因素试验和响应面试验确定冲调粉最佳配方,并以优化配方后制备的冲调粉为研究对象,以冲调稳定性和结块率为指标,对冲调工艺进行优化。结果表明:冲调粉最佳配方为玉米粉10.0 g、藜麦粉2.0 g、麦芽糊精1.5 g、奶粉2.0 g、木糖醇2.0 g,此时冲调粉的感官评分为89,最佳冲调水量为60 mL、冲调水温为70~80℃。Using corn as raw material,quinoa powder,maltodextrin,milk powder and xylitol as excipients,the corn compound nutritional blending powder was prepared.The optimal formula of blending powder was determined by single factor test and response surface test.Using powder prepared after optimization formula as the research object,and the stability and caking rate of the powder were taken as the index to optimize the blending process.The results showed that the optimal formula of the powder was corn flour 10.0 g,quinoa powder 2.0 g,maltodextrin 1.5 g,milk powder 2.0 g,xylitol 2.0 g.The sensory score of the powder was 89,the optimal mixing water volume was 60 mL,and the mixing water temperature was 70-80℃.

关 键 词：冲调性 响应面试验 感官评价 配方优化 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]