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中国精品科技期刊2020
朱云辉, 晏晖, 段元锋, 郭元新. 发芽苦荞花生复合营养粉的研制[J]. 食品工业科技, 2015, (23): 234-238. DOI: 10.13386/j.issn1002-0306.2015.23.040
引用本文: 朱云辉, 晏晖, 段元锋, 郭元新. 发芽苦荞花生复合营养粉的研制[J]. 食品工业科技, 2015, (23): 234-238. DOI: 10.13386/j.issn1002-0306.2015.23.040
ZHU Yun-hui, YAN Hui, DUAN Yuan-feng, GUO Yuan-xin. Development of composite nutrition powder of germinated tartary buckwheat and peanut protein[J]. Science and Technology of Food Industry, 2015, (23): 234-238. DOI: 10.13386/j.issn1002-0306.2015.23.040
Citation: ZHU Yun-hui, YAN Hui, DUAN Yuan-feng, GUO Yuan-xin. Development of composite nutrition powder of germinated tartary buckwheat and peanut protein[J]. Science and Technology of Food Industry, 2015, (23): 234-238. DOI: 10.13386/j.issn1002-0306.2015.23.040

发芽苦荞花生复合营养粉的研制

Development of composite nutrition powder of germinated tartary buckwheat and peanut protein

  • 摘要: 为丰富苦荞食品的种类,以发芽苦荞粉和花生蛋白粉为主要原料,添加水溶性大豆多糖(SSPS)及其它辅料,研制发芽苦荞花生复合营养粉。通过感官评价方法,结合结块率、保水力等物性指标,采用单因素实验确定烘烤温度和时间、苦荞粉细度及各原辅料的添加比例,并在该基础上通过正交实验确定了最佳配比。结果表明,制备发芽苦荞花生复合营养粉的最佳条件为:发芽苦荞粉在130℃下烘烤45 min,发芽苦荞粉粒径大小在80~100目;原辅料最佳配比为:发芽苦荞粉37.48%,花生蛋白粉9.37%,SSPS 3%,奶粉25%,木糖醇25%,β环糊精0.15%。在此条件下,发芽苦荞花生复合营养粉风味好,营养高,GABA含量高达24.62 mg/100 g DW,具有广泛的开发价值。 

     

    Abstract: In order to enrich the kinds of tartary buckwheat food,the composite nutrition powder of germinated tartary buckwheat and peanut protein was developed,using germinated tartary buckwheat flour and peanut protein flour as the main raw material,where soluble soybean polysaccharides( SSPS) and other auxiliary material were added.The baking temperature and time,particle size of tartary buckwheat flour and the ratio of raw and supplemental materials were studied by single factor experiments and sensory evaluations,caking rate and moisture holding capacity were evaluated,on the basis of which,the ratio of raw and supplemental materials were optimized by orthogonal design. The results indicated that the optimal formula of composite nutrition powder was obtained: baking parameter of germinated tartary buckwheat flour with temperature 130 ℃ and time 45 min,germinated tartary buckwheat flour with size of 80~100 mesh,the optimal formulation of composite nutrition powder with germinated tartary buckwheat flour,peanut protein flour,SSPS,milk powder,xylitol and β cyclodextrin of37.48%,9.37%,3%,25%,25% and 0.15%,respectively.The composite nutrition powder had better flavor and high nourishment with 24.62 mg /100 g DW of GABA content for this formula.

     

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