摘要
婴幼儿时期是儿童成长的关键时期,米粉作为第一辅食,具有至关重要的作用。不同年龄阶段所需营养及口感不同,为了研究不同年龄阶段的婴幼儿米粉配方,通过单因素和正交试验,以感官评分为指标,选出最优的辅料添加量。结果表明:一段(6~12月龄)婴幼儿米粉添加苹果4.5%、山药3%、胡萝卜1.5%;二段(13~24月龄)婴幼儿米粉添加小麦4.5%、红枣3.5%、茯苓1.5%。再与市售婴幼儿奶粉和米粉进行电子舌主成分分析,确定两段配方能被消费者接受。
As a key period of child growth, rice powders were crucial to the development of infants. Different age stages required different nutrition and taste, in order to study the formula of infant rice flour in different age stages, through single factor and orthogonal test, the optimum quantity of supplementary materials was selected by means of sensory evaluation. The results showed that in the first period（6-12 months） of infant rice flour, apple 4.5%, yam 3%, carrot 1.5% were added; In the second period（13-24 months） infant rice flour, wheat 4.5%, red jujube 3.5%, poria cocos 1.5% were added. The electronic tongue component analysis was carried out with the market sale of baby formula and rice flour, then making sure that the two formulas were acceptable to consumers.
作者
刘芳宏
谭书明
邓泽祥
刘敏
LIU Fanghong;TAN Shuming;DENG Zexiang;LIU Min(School of Liquor and Food Engineering, Guizhou University （Guiyang 550025;College of Life Science, Guizhou University （Guiyang 550025;Key Laboratory of Agricultural and Animal Products Store ＆ Processing of Guizhou Province （Guiyang 550025)
出处
《食品工业》
CAS
北大核心
2018年第4期49-53,共5页
The Food Industry
基金
水稻优质精深加工技术研究及示范转化黔科技合成转字[2015]5021-6号
关键词
婴幼儿米粉
分段
电子舌
辅料
infant formula rice flour
subsection
electronic tongue
auxiliary material
