摘要
[目的]开发一种营养丰富、方便饮用、保健作用良好的速溶型营养藕粉。[方法]以超微粉碎藕粉为原料,蔗糖、大豆蛋白、核桃粉和草莓香精为辅料制作速溶型营养藕粉;以感官评分为评价指标,通过单因素来确定原辅料添加量,并在此基础上通过正交试验确定速溶藕粉最佳调配方案。[结果]速溶藕粉最佳的调配方案为:超微粉碎藕粉35%,蔗糖20%,大豆蛋白10%,核桃粉12%,麦芽糊精23%,草莓香精0.08%,原辅料在70℃下进行调配。[结论]研究制得的速溶型营养藕粉口感较佳,冲调后具有良好的色泽、风味与稳定性。
[Objective] To develop an instant beverage of lotus root powder with advantages of nutritious,convenient and hygienica.[Method] With superfine comminution of lotus root starch as material,sucrose,soybean protein,walnut powder and strawberry flavoring as the accessories,an instant beverage of lotus root powder was developed.With a sensory score as an evaluation index,the additions of the accessories were obtained by single factor.On this basis,the best conditions were obtained by orthogonal test.[Result] The best formula was： lotus root powder 35%,sucrose 20%,soybean protein power 10%,walnut powder 12%,maltodextrin 23%,and strawberry flavoring 0.08% under the temperature of 70 ℃.[Conclusion] The obtained instant beverage of lotus root powder has good color,flavor and stability.
出处
《安徽农业科学》
CAS
2012年第36期17758-17760,共3页
Journal of Anhui Agricultural Sciences
基金
2012年安徽省国际科技合作项目(12030603020)
2011年国家自然科学基金项目(31171787)
关键词
莲藕
超微粉
工艺
营养
Lotus root
Ultrafine powder
Processing technology
Nutrition
