학술논문
云耳蔓菁复合营养粉配方的响应面优化及品质分析 / Formula Response Surface Optimization and Quality Analysis of Multiplicate Nutrition Powder of Black Fungus and Brassica rapa L.
Document Type
Academic Journal
Author
陈家乐; 雍靖靖; 董如意; 崔淑文; 李贝贝; 刘璐萍; CHEN Jiale; YONG Jingjing; DONG Ruyi; CUI Shuwen; LI Beibei; LIU Luping
Source
农产品加工 / Academic Periodical of Farm Products Processing. (1):33-37
Subject
Language
Chinese
ISSN
1671-9646
Abstract
以黑木耳、恰玛古为主要原料,以全脂奶粉、赤藓糖醇、麦芽糊精为辅料,制备一种复合型营养粉,以感官评分为评价指标,在单因素试验的基础上,利用响应面试验确定复合营养粉配方.同时,对最优配方的碳水化合物、蛋白质、脂肪、水分含量、钙含量进行理化测定.结果表明,最佳配方为黑木耳与恰玛古质量比 3.37∶1,全脂奶粉添加量 61.59%,赤藓糖醇添加量 2.5%,麦芽糊精添加量 14.2%;碳水化合物、蛋白质、脂肪、水分、钙含量分别为65.3%,1.31%,22.4%、5.3%,0.46%.该复合营养粉口感细腻、香味浓郁.
Black fungus and Brassica rapa L.were used as raw materials,and whole milk powder,erythritol,and maltodex-trin were used as auxiliary materials to produce an multiplicate nutrition powder.Taking the sensory score as the index,on the basis of single factor experiments,the formula of multiplicate nutrition powder was optimized by response surface analysis method.And carbohydrate,protein,fat,moisture content and calcium content of the optimal formula were physically and chemically determined.The results showed that mass ratio of black fungus to Brassica rapa L.3.37∶1,whole milk powder 61.59%,erythritol 2.5%,and maltodextrin 14.2%.The carbohydrate,protein,fat,moisture and calcium content were 65.3%,1.31%,22.4%,5.3%,0.46%,respectively.The nutritional powder had a delicate taste and a rich aroma.
Black fungus and Brassica rapa L.were used as raw materials,and whole milk powder,erythritol,and maltodex-trin were used as auxiliary materials to produce an multiplicate nutrition powder.Taking the sensory score as the index,on the basis of single factor experiments,the formula of multiplicate nutrition powder was optimized by response surface analysis method.And carbohydrate,protein,fat,moisture content and calcium content of the optimal formula were physically and chemically determined.The results showed that mass ratio of black fungus to Brassica rapa L.3.37∶1,whole milk powder 61.59%,erythritol 2.5%,and maltodextrin 14.2%.The carbohydrate,protein,fat,moisture and calcium content were 65.3%,1.31%,22.4%,5.3%,0.46%,respectively.The nutritional powder had a delicate taste and a rich aroma.