正交试验优化菊芋营养粉的配方研究  

Optimization of Nutritional Powder Formula of Jerusalem Artichoke by Orthogonal Test

作　　者：吴双双 曾祥山 周怡萌 崔灿 卢静[2] 赵双艳 辛雨豪 陈金身[2] WU Shuangshuang;ZENG Xiangshan;ZHOU Yimeng;CUI Can;LU Jing;ZHAO Shuangyan;XIN Yuhao;CHEN Jinshen(Zhengzhou University of Light Industry,Zhengzhou 450002,China;Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]郑州轻工业大学,河南郑州450002 [2]河南工业大学,河南郑州450001

出　　处：《现代食品》2024年第10期84-88,111,共6页Modern Food

摘　　要：菊芋营养粉是一种新型的健康食品,富含丰富的营养成分,可以为人体提供必需的营养素。本研究以感官评价、冲调性为评价指标,旨在找到菊芋营养粉的最佳配方。在单因素分析试验中,选择了菊芋添加量、山药添加量、山楂添加量和小米添加量这四个因素进行感官评价。通过正交试验确定了最佳添加量。研究结果表明,菊芋20%、山药7%、山楂3%和小米5%的配比所得到的营养粉具有最佳的饮用效果。这些研究结果对于进一步推广菊芋营养粉具有重要意义。Jerusalem artichoke nutrition powder is a new type of healthy food,which is rich in nutrients and can provide essential nutrients for the human body.The aim of this study was to find the best formula of Jerusalem artichoke nutrition powder by sensory evaluation and impact.In the single factor analysis experiment,four factors including Jerusalem artichoke,yam,hawthorn and millet were selected for sensory evaluation.The optimal addition amount was determined by orthogonal test.The results showed that the nutritional powder with 20%of Jerusalem artichokes,7%of yam,3%of hawthorn and 5%of millet had the best drinking effect.These results are of great significance for further promotion of Jerusalem artichoke nutrition powder.

关 键 词：菊芋营养粉 菊芋 感官分析 配方优化 正交试验 

分 类 号：R151.3[医药卫生—营养与食品卫生学]