基于响应面法的双螺杆挤压杂粮冲调粉的配方优化研究
Study on Formulation Optimization of Twin-Screw Extrusion Mixed Grain Powder Based on Response Surface Method
DOI: 10.12677/HJFNS.2024.131014, PDF,    科研立项经费支持
作者: 李家骏, 刘媛媛, 陈烁州, 刘 涛, 王利文*：河北农业大学食品科技学院，河北 保定；门希臣：河北农业大学城乡建设学院，河北 保定
关键词: 杂粮；冲调粉；双螺旋挤压；配方优化； Whole Grains； Ready-to-Eat Flour； Twin-Screw Extrusion； Formulation Optimization
摘要: 本研究以双螺杆挤压处理后的苦荞、燕麦和黑豆的混合粉(三者质量比52:35:13)为主要原料，以感官评分为评价指标，通过单因素试验和响应面试验对即食杂粮粉进行配方优化，得到适宜的杂粮粉配方为：杂粮粉(苦荞、燕麦、黑豆) 63.8%，脱脂奶粉21.3%，零卡糖8.5%，三氯蔗糖0.04%，填充粉(魔芋精粉：菊粉 = 1:1，m:m) 6.4%，冲调后杂粮粉的感官评分为88.8 ± 2.6，冲调得到的杂粮粉颜色均匀，甜度适中，口感柔和细腻。本研究为杂粮类冲调产品的开发提供了理论依据。
Abstract: The main raw material in this study was a blend of tartary buckwheat, oat and black bean, which had undergone twin-screw extrusion treatment, with a mass ratio of 52:35:13. The sensory score was then used as the evaluation index. Formulation optimization was carried out to obtain the appropriate formula of multigrain flour as follows: multigrain flour (tartary buckwheat, oat, black bean) 63.8%, skim milk powder 21.3%, zero calorie sugar 8.5%, sucralose 0.04%, filling powder (konjac essence powder: inulin = 1:1, m:m) 6.4%. The sensory score of the ready-to-eat multigrain flour was 88.8 ± 2.6, and the multigrain flour had uniform color, moderate sweetness, and soft and delicate taste. These results provide a theoretical basis for the development of multigrain products.
文章引用：李家骏, 刘媛媛, 陈烁州, 门希臣, 刘涛, 王利文. 基于响应面法的双螺杆挤压杂粮冲调粉的配方优化研究[J]. 食品与营养科学, 2024, 13(1): 109-117. https://doi.org/10.12677/HJFNS.2024.131014

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