营养型猴头菇代餐粉的工艺研究  

Processing Research of Nutrient-Rich Hericium erinaceus Meal Replacement Powder

作　　者：吴文丽 魏子黎 林少玲[1] WU Wenli;WEI Zili;LIN Shaoling(College of Food Science,Fujian Agriculture And Forestry University,Fuzhou 350000)

机构地区：[1]福建农林大学食品科学学院,福州350000

出　　处：《食品工业》2024年第8期44-51,共8页The Food Industry

摘　　要：为提高对猴头菇的利用率、满足大健康市场及人群对高膳食纤维快消品的巨大需求,新型猴头菇营养代餐粉以猴头菇为主原料,运用药食同源理念加入莲子、茯苓、薏苡仁和粳米。通过单因素试验和正交试验,以感官评价、理化性质为指标,调整猴头菇粉、莲子、茯苓、薏苡仁和粳米的添加量,优化配方。最终通过试验,得到猴头菇代餐粉最佳配方:猴头菇粉5.8 g、莲子粉6.0 g、粳米粉5.4 g、茯苓粉1.9 g、薏苡仁粉1.5 g、葡萄糖10.0 g。经过理化指标检验,营养型猴头菇粉总糖含量8%,蛋白质含量7.72%,脂肪含量4.4%,水分含量6%。此外,润湿时间为68.15 s,持水力达3.27±0.31 g/g,具有良好的速溶性。最佳口感可通过使用75℃的温水冲泡获得。In order to improve the utilization rate of Hericium erinaceus and to meet the huge demand of the market and people for fast moving consumer goods with high dietary fiber,the new type nutritional meal replacement powder of Hericium erinaceus is primarily made from Hericium erinaceus,with the incorporation of lotus seeds,Poria cocos,coix seeds,and glutinous rice based on the notion of homology between medicinal products and food substance.By conducting single-factor experiment and orthogonal experiment,the quantities of Hericium erinaceus powder,lotus seeds,Poria cocos,coix seeds,and glutinous rice were systematically manipulated in order to achieve an optimized formulation based on comprehensive assessments of sensory attributes and physico-chemical properties.After validation experiments,the optimal formula for Hericium erinaceus meal replacement powder was determined as follows:5.8 g of Hericium erinaceus,6.0 g of lotus seeds,5.4 g of glutinous rice,1.9 g of poria cocos,1.5 g of coix seeds,and 10.0 g of glucose.After the physical and chemical index test,the total sugar content of the nutritious Hericium erinaceus was 8%,the protein content was 7.72%,the fat content was 4.4%,and the water content was 6%.In addition,the wetting time was 68.15 s,the water holding capacity was 3.27±0.31 g/g,and it had good instant solubility.It could be diluted with warm water at 75℃to achieve the best taste.

关 键 词：猴头菇 莲子 代餐粉 工艺 配方 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]