摘要
以采用真空冷冻干燥技术制备的紫薯全粉为主要原料,添加燕麦粉、魔芋粉、脱脂奶粉及木糖醇等制备紫薯复合营养餐粉.紫薯复合营养餐粉的最佳配方为紫薯粉2.8 g(26.4％)、魔芋粉0.6 g(5.7％)、燕麦粉2.8 g(26.4％)、脱脂奶粉2.4 g(22.6％)、木糖醇2.0 g(18.9％).紫薯复合营养餐粉的最佳冲调温度为75 ℃,最佳冲调水量(营养餐粉质量/冲调用水量)为1∶8,结块率为0.53％,润湿下沉性及速溶性较好.
Abstract
In this project,the whole purple sweet potato powder prepared by vacuum freeze-drying technology was used as the main raw material,supplemented by oat flour,knojac powder,skimmed milk powder and xylitol to prepare compound nutritious purple sweet potato powder.The results showed that the best formula of compound nutritious purple sweet potato powder was purple sweet potato flour of 2.8 g(26.4％),konjac powder of 0.6 g(5.7％),oat flour of 2.8 g(26.4％),skim milk powder of 4 g(22.6％),and xylitol of 2.0 g(18.9％).The optimal preparation temperature of compound nutritious purple sweet potato powder was 75 ℃,the optimal preparation water volume(meal replacement powder quality/flushing water volume)was 1:8,the lumping rate was 0.53％,the wetting and sinking properties and instant solubility were good.
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