标题:
一种适合中老年人食用的银杏复合早餐粉的工艺研究Study of Technology of the Ginkgo Composite Breakfast Powder for the Elder Eating
作者:
朱勇生, 余敏, 孙汉巨, 何述栋, 何钱, 操小栋, 王军辉, 张强
关键字:
中老年, 复合, 银杏, 黑米, 早餐粉, 膨化Elderly, Composite, Ginkgo, Black Rice, Breakfast Powder, Popped
期刊名称:
《Hans Journal of Food and Nutrition Science》, Vol.5 No.3, 2016-08-30
摘要:
以银杏为主要原料，黑米、大豆蛋白粉、红枣、低聚果糖及木糖醇为辅料，开发一种适合中老年人食用，具有益生元功效的银杏复合早餐粉。首先，将银杏及黑米分别通过双螺杆挤压膨化，优化挤压膨化的加热温度；进一步以感官质量为评价指标，通过单因素试验确定各原料的添加量。在其基础上，采用四因素三水平L9(34)正交试验优化该早餐粉的配方，得到口感细腻、香味浓郁及颜色均匀的复合早餐粉。其结果为：银杏26.9%，黑米22.4%，大豆蛋白粉13.4%，红枣13.4%，低聚果糖5.4%，木糖醇17.9%，柠檬酸0.6%。
To make Ginkgo as main raw material, and black rice, soybean protein powder, jujube, fructo- oli-gose and xylitol as auxiliary materials, a kind of ginkgo composite breakfast powder, which has perbiotic function and is suitable for the elder, was developed. Firstly, ginkgo and black rice were processed by using twin-screw extrusion, respectively, and the heating temperatures of extrusion were optimized. Then, in terms of sensory score, the additions of raw and auxiliary material were chosen in single-factor tests. On this basis, the formula of the breakfast powder was optimized in an orthogonal experiment of four factors and three levels. The composite breakfast powder has deli-cate taste, rich flavor and uniform color. The results were ginkgo 26.9%, black rice 22.4%, soybean protein powder 13.4%, jujube 13.4%, fructo-oligose 5.4%, xyliot 17.9% and citric acid 0.6%.