摘要
为了得到高品质的代餐粉,以紫薯为主要原料,辅以黄豆、花生仁、芝麻籽、玉米、小米、糙米、藜麦、薏米、青稞,开发一款紫薯粗粮代餐粉。以人体膳食营养成分适宜摄入量(adequate intake,AI)为依据,采用线性规划法及Plackett-Burman试验、Box-Behnken试验,并以模糊数学感官评分为指标,对该代餐粉的配方进行优化。最佳配方为:紫薯108.00 g、黄豆58.00 g、花生仁57.00 g、芝麻籽9.78 g、玉米8.00 g、小米7.70 g、糙米5.47 g、藜麦4.50 g、薏米4.00 g、青稞3.00 g,并添加0.19 mg V_(B2)、27.88 mg V_(C)、82.69 mg碳酸钙、1057.36 mg氯化钠、12.43 mg富硒酵母。此时紫薯粗粮代餐粉的感官评分最高,为4.60分。该代餐粉营养平衡,色泽均匀、风味口感俱佳。期望为后续代餐粉的品质改良提供基础数据,为粗粮代餐食品的开发提供参考。
To obtain high-quality meal replacement powder,purple sweet potato(PSP)as the main raw material,supplemented with soybean,peanut kernel,sesame seed,corn,millet,brown rice,quinoa,coix seed,highland barley,a purple sweet potato coarse cereals meal replacement powder(PSPCGMRP)was developed in this study.Based on adequate intake value,linear programming method,fuzzy mathematical sensory evaluation,Plackett-Burman design and Box-Behnken design were applied to optimize the formula of PSPCGMRP.The optimal formula was determined as follows:PSP 108.00 g,soybean 58.00 g,peanut kernel 57.00 g,sesame seed 9.78 g,corn 8.00 g,millet 7.70 g,brown rice 5.47 g,quinoa 4.50 g,coix seed 4.00 g and highland barley 3.00 g,with vitamin B20.19 mg,vitamin C 27.88 mg,CaCO_(3)82.69 mg,NaCl 1057.36 mg,Se enriched yeast 12.43 mg.This powder gained the highest sensory score of 4.60,and it was of balanced nutrients and excellent sensory quality.It is hoped that this study can provide basic data for the quality improvement of coarse cereals meal replacement powder and some benefit references for the development of new coarse grains meal replacement food.
作者
高路
刘政恒
陈悦
李胤锐
刘先航
GAO Lu;LIU Zhengheng;CHEN Yue;LI Yinrui;LIU Xianhang(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)
出处
《沈阳师范大学学报(自然科学版)》
2025年第2期148-157,共10页
Journal of Shenyang Normal University:Natural Science Edition
基金
辽宁省科技厅应用基础研究计划项目(2023JH2/101300166)
辽宁省科技厅农村科技特派行动计划项目(2024JH5/10400021)。
