摘要
将荞麦改性粉,莜麦改性粉,木糖醇按比例混合,研制荞麦莜麦复合谷物粉,通过试验确定最佳工艺配方。结果表明,荞麦改性粉添加量16%、莜麦改性粉添加量22%、木糖醇添加量8%,在此条件下,荞麦莜麦复合谷物粉的感官评分为92.88分,影响荞麦莜麦复合谷物粉感官评分因素由大到小依次为:木糖醇添加量>莜麦改性粉添加量>荞麦改性粉添加量,其口感细腻,口味均衡,谷香浓郁。
The buckwheat modified powder,buckwheat modified powder and xylitol were mixed in proportion to develop buckwheat compound cereal flour.The best process formula was determined through experiments.The results showed that when the buckwheat modified powder of 16%,the buckwheat modified powder of 22%,and the xylitol of 8%,the sensory score of buckwheat complex grain was 92.88.The factors affecting the sensory score of buckwheat complex grain powder from large to small were the adding amount of xylitol>the adding amount of buckwheat modified powder>the adding amount of buckwheat modified powder,the taste was fine,the taste was balanced,the valley was rich.
作者
王严超
高婷婷
刘静雪
李凤林
史海慧
徐颖
WANG Yanchao;GAO Tingting;LIU Jingxue;LI Fenglin;SHI Haihui;XU Ying(College o f Food Engineering,Jilin Agricultural Science and Technology College,Jilin 132101;Jilin Province Brewing Technology Innovation Center,Jilin 132101;National Sugar Processing Technology R&D Center of the Ministry of Agriculture,Jilin 132101)
出处
《食品工业》
CAS
北大核心
2020年第6期124-127,共4页
The Food Industry
基金
吉林农业科技学院青年基金项目吉农院合字第(校20190458)号
吉林农业科技学院大学生科技创新项目吉农院合字[2019]第066号
吉林省教育厅科学技术研究规划项目(JJKH20190978KJ)。
