首页|挤压膨化小麦糊粉层冲调粉配方优化研究

挤压膨化小麦糊粉层冲调粉配方优化研究

Study on formulation optimization of extruded wheat aleurone layer instant powder

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以挤压膨化小麦糊粉层粉为主要原料制备冲调粉,在单因素试验的基础上,通过正交试验优化挤压膨化小麦糊粉层冲调粉的配方.结果表明,小麦糊粉层冲调粉的最优配方为:小麦糊粉层粉10.0 g,木糖醇添加量5.0g,果胶添加量0.2g,全脂乳粉添加量0.6g,麦芽糊精添加量2.0g.此配方条件下所得小麦糊粉层冲调粉颜色呈黄棕色,具有谷物香气,稠度适宜,感官性状较好.
The instant powder was prepared with extruded wheat aleurone layer,and the technological formula of extruded wheat aleurone layer instant powder was optimized by orthogonal experiment on the basis of single factor experiment.The results showed that the optimal formula of extruded wheat aleurone layer instant powder was 10.0 g of wheat aleurone layer,5.0 g of xylitol,0.2 g of pectin,0.6 g of whole milk powder,and 2.0 g of maltodextrin.The color of the extruded wheat aleurone layer instant powder was yellow brown with grain aroma,suitable consistency,and good sensory properties.

extrusionwheat aleurone layerinstant powderformulation optimization

史庭庭、蒋华彬、陈权权、葛梦珂、孟明明

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郑州科技学院食品科学与工程学院,河南郑州 450000

挤压膨化 小麦糊粉层 冲调粉 配方优化

河南省大学生创新创业训练计划

202212746022

2024

食品工程
山西省食品工业研究所

食品工程

影响因子:0.503
ISSN:1673-6044
年,卷(期):2024.(1)
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