核桃燕麦膳食营养粉的配制研究  

Preparing Nutritional Powder of Walnut Oatmeal

作　　者：胡伯凯 刘娅 税会霞 耿阳阳 张时馨 曾亚军 HU Bokai;LIU Ya;SHUI Huixia;GENG Yangyang;ZHANG Shixin;ZENG Yajun(Guizhou Provincial Institute of Walnut,Guiyang 550005,Guizhou,China;Guizhou Academy of Forestry,Guiyang 550005,Guizhou,China;Mingde College of Guizhou University,Guiyang 550000,Guizhou,China)

机构地区：[1]贵州省核桃研究所,贵州贵阳550005 [2]贵州省林业科学研究院,贵州贵阳550005 [3]贵州大学明德学院,贵州贵阳550000

出　　处：《贵州林业科技》2024年第3期26-29,36,共5页Guizhou Forestry Science and Technology

基　　金：贵州省科技计划定向重点项目(黔科合支撑〔2022〕重点014号);贵州省林业科研项目(黔林科合〔2020〕10号)。

摘　　要：为提高核桃粕利用率,开发深加工高值化产品,研制营养价值高、口感好且易于冲调的核桃燕麦膳食营养粉,本文通过单因素试验和正交试验筛选出核桃燕麦膳食营养粉的最适配方。结果表明:核桃燕麦膳食营养粉的最佳配方是核桃粉30%、燕麦粉16%、大豆膳食纤维粉10%、白砂糖20%。通过本试验可得到带有核桃香味、色泽均匀、粉末疏松、口感细腻的核桃燕麦膳食营养粉。In this study,the optimal nutritional powder of walnut oatmeal was developed and then prepared with the high nutrition,excellent taste and easy mixing,in order to improve the utilization rate of walnut meal.The single-factor orthogonal test was also carried out to determine the optimal formula for the nutritional powder of walnut oatmeal.The results showed that the optimal formula was achieved in the walnut powder 30%,oat powder 16%,soybean dietary fiber powder 10%and sugar 20%for the nutritional powder of walnut oatmeal.The walnut flavor,uniform color,loose powder and delicate taste were also obtained in the nutritional powder of walnut oatmeal after optimization.

关 键 词：核桃粉 燕麦粉 膳食营养粉 配制 感官评定 

分 类 号：S759.8[农业科学—森林经理学]