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
史庭庭 1蒋华彬 1陈权权 1葛梦珂 1孟明明1
作者信息
- 1. 郑州科技学院食品科学与工程学院,河南郑州 450000
- 折叠
摘要
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.
Abstract
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.
关键词
挤压膨化/小麦糊粉层/冲调粉/配方优化Key words
extrusion/wheat aleurone layer/instant powder/formulation optimization引用本文复制引用
基金项目
河南省大学生创新创业训练计划(202212746022)
出版年
2024
NETL
NSTL
万方数据