首页资讯藜麦绿茶营养代餐粉的研制及工艺优化

藜麦绿茶营养代餐粉的研制及工艺优化

来源：泰然健康网时间：2024年12月10日 16:25

摘要:以藜麦为主要原料，以脱脂奶粉、绿茶粉和木糖醇为辅料制备复合代餐粉，通过单因素试验和正交试验优化藜麦粉挤压膨化工艺参数和藜麦绿茶营养代餐粉配方，并研究该代餐粉的冲调性和营养成分.结果表明：藜麦粉最优的挤压膨化工艺参数为物料水分含量18%，挤压温度190℃，螺杆转速260 r/min；藜麦绿茶营养代餐粉的最优配方为藜麦粉添加量51%、脱脂奶粉添加量24%、绿茶粉添加量10%和木糖醇添加量15%；藜麦绿茶营养代餐粉的最佳冲调水温和料液比分别为80℃和1：6，此时代餐粉的结块率为3.72%，冲调稳定性指数为3.91%；制备的藜麦绿茶营养代餐粉是一款营养丰富、口感好、风味佳的代餐产品.

关键词:藜麦 / 挤压膨化 / 代餐粉 / 工艺优化

Abstract:With quinoa as the main raw material, skim milk powder, green tea powder and xylitol as auxiliary materials, compound meal replacement powder was prepared. The extrusion parameters of quinoa powder and the formula of quinoa green tea nutritional meal replacement powder were optimized by single factor test and orthogonal test, and the preparation and nutritional composition of quinoa green tea nutritional meal replacement powder were studied. The results showed that the optimal extrusion parameters of quinoa flour were 18% moisture content, 190℃ extrusion temperature and 260 r/min screw speed. The optimal formula of quinoa green tea nutritious meal replacement powder was 51% quinoa powder, 24% skim milk powder, 10% green tea powder and 15% xylitol. The best water temperature of quinoa green tea nutritious meal replacement powder was 80℃, the best ratio of flavor-liquid was 1:6, the agglomeration rate of meal powder was 3.72%, and the stability index of meal replacement was 3.91%. The prepared quinoa green tea nutritious meal replacement powder was a nutritious and delicious meal replacement product.

[1]

刘俭,蔡永国,王霞伟,等.沙棘营养代餐粉的研制及其流变特性[J].食品工业科技,2019,40(8):163.

[2]

赵娇娇,刘丹,陈若瑀,等.莜麦苦荞高纤维杂粮降糖代餐粉的研制[J].粮食加工,2020,45(5):44.

[3]

HEYMSFIELD S B,VAN MIERLO C A J,VAN DER KNAAP H C M,et al.Weight management using a meal replacement strategy:meta and pooling analysis from six studies[J].International Journal of Obesity,2003,27(5):537.

[4]

张晓彤,吴澎.代餐食品的研究进展[J].食品工业科技,2020,41(12):342.

[5]

廖传仙,黄建国,陆萍,等.黑木耳桑葚魔芋代餐粉复合多糖的抗氧化活性研究[J].安徽农业科学,2020,48(16):162.

[6]

NAVRUZ-VARLI S,SANLIER N.Nutritional and health benefits of quinoa (Chenopodium quinoa Willd.)[J].Journal of Cereal Science,2016,69:371.

[7]

王棐.藜麦蛋白和淀粉的分离提取及性质研究[D].无锡:江南大学,2018.

[8]

BUITRAGO D,BUITRAGO-VILLANUEVE I,BAYBOSA-CERNELIO R,et al.Comparative examination of antioxidant capacity and fingerprinting of unfractionated extracts from different plant parts of quinoa(Chenopodium quinoa)grown under greenhouse conditions[J].Antioxidants,2019,8(8):238.

[9]

VEGA-GAlVEZ A,MIRANDA M,VERGARA J,et al.Nutrition facts and functional potential of quinoa (Chenopodium quinoa Willd.),an ancient Andean grain:a review[J].Journal of the Science of Food & Agriculture,2010,90(15):2541.

[10]

刘永江,覃鹏.藜麦营养功能成分及应用研究进展[J].黑龙江农业科学,2020(3):123.

[11]

ABUGOCH JAMES L E.Quinoa (Chenopodium quinoa Willd.):composition, chemistry, nutritional, and functional properties[J].Advances in Food and Nutrition Research,2009,58:56.

[12]

申瑞玲,张文杰,董吉林,等.藜麦的营养成分、健康促进作用及其在食品工业中的应用[J].中国粮油学报,2016,31(9):150.

[13]

刘月瑶,路飞,高雨晴,等.藜麦的营养价值、功能特性及其制品研究进展[J].包装工程,2020,41(5):56.

[14]

魏爱春,杨修仕,么杨,等.藜麦营养功能成分及生物活性研究进展[J].食品科学,2015,36(15):272.

[15]

NOWAK V,DU J,RUTH U CHARRONDIERE U R.Assessment of the nutritional composition of quinoa(Chenopodium quinoa Willd.)[J].Food Chemistry,2016,193:47.

[16]

AHMED J,THOMAS J,ARFAT Y A,et al. Rheological, structural and functional properties of high-pressure treated quinoa starch in dispersions[J].Carbohydrate Polymers,2018,197:649.

[17]

李慧,马薇,张美莉.玉米藜麦饼干配方的优化[J].食品工业,2018,39(9):122.

[18]

乐梨庆,万燕,向达兵,等.藜麦奇亚籽冲调粉的研制及工艺优化[J].食品工业,2020,41(8):81.

[19]

何兴芬,杨富民,张明霞,等.藜麦南瓜复合粉配方的优化[J].现代食品科技,2019,35(4):209.

[20]

高婷婷,刘静雪,李凤林,等.响应面法优化藜麦多谷物代餐粉工艺[J].食品工业,2020,41(7):119.

[21]

谢安国,李瀚姝,郭桂义,等.绿茶麦胚代餐粉的配制及流变学特性研究[J].食品研究与开发,2020,41(5):98.

[22]

尹鹏,刘威,王子浩,等.春季不同时期安吉白茶香气成分比较与分析[J].食品研究与开发,2018,39(14):132.

[23]

袁嘉渝,林利忠,程颖.挤压膨化和焙烤工艺对代餐粉特性的影响[J].中国粮油学报,2020,35(9):34.

[24]

SINGH R K R,MAJUMDAR R K,VENKATESHARLU G.Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology[J].Journal of Food Science and Technology,2014,51(9):1827.

[25]

石磊.颗粒度及糊化度对玉米面团理化性质的影响[D].杨凌:西北农林科技大学,2014.

[26]

谭斌.我国全谷物定义、标签标识及标准体系构建的思考[J].食品工业科技,2013,34(4):45.

[27]

邹圆,朱晶,谢祥瑞,等.马铃薯全谷物复合代餐粉配方优化研究[J].农业科技与装备,2019(5):55.

[28]

丁琳,王恺,莫松成.谷物早餐粉冲调性的研究[J].粮油加工,2010(6):83.

[29]

张颍.高膳食纤维红枣谷物早餐粉的制备研究[D].无锡:江南大学,2014.

[30]

张琳,李建科,任彩霞,等.挤压膨化技术制备脱脂黑豆冲调粉的研究[J].食品与机械,2015,31(6):208.

[31]

国家食品药品监督管理总局.食品安全国家标准食品中脂肪的测定:GB 5009.6-2016[S].北京:中国标准出版社,2016.

[32]

国家食品药品监督管理总局.食品安全国家标准食品中蛋白质的测定:GB 5009.5-2016[S].北京:中国标准出版社,2016.

[33]

DA SILVA L P,CIOCCA M D S,FURLONG E B.Evaluation of the AOAC 985.29 enzimic gravimetric method for determination of dietary fiber in oat and corn grains[J].Archivos Latinoamericanos De Nutricion,2003,53(4):393.

[34]

国家食品药品监督管理总局.食品安全国家标准食品中淀粉的测定:GB 5009.9-2016[S].北京:中国标准出版社,2016.

[35]

国家食品药品监督管理总局.食品安全国家标准食品中钾、钠的测定:GB 5009.91-2017[S].北京:中国标准出版社,2017.

[36]

中华人民共和国卫生部.食品安全国家标准预包装食品标签通则:GB 28050-2011[S].北京:中国标准出版社,2011.

[37]

孟晶岩,张倩芳,李敏,等.挤压膨化青稞冲调粉加工工艺研究[J].粮食与油脂,2021,34(1):75.

[38]

王盼,汪丽萍,吴卫国,等.挤压加工对苦荞粉理化性质的影响[J].粮油食品科技,2016,24(3):6.

[39]

李检,王浩,刘璇,等.蓝莓速溶米糊的工艺与配方研究[J].食品研究与开发,2018,39(19):93.

[40]

王秀兰,梁进,杨才,等.夏秋绿茶复合玉米冲调粉的研制[J].安徽农业大学学报,2018,45(5):826.

[41]

胡毓元,杜蘅,李婕妤,等.婴幼儿麦胚米粉配方及其冲调性的研究[J].食品工业,2018,39(8):44. 本刊数字网络传播声明本刊已许可中国知网,万方数据资源系统,维普网,国家科技学术期刊开放平台,博看网,超星,中国科技论文在线,中教数据库,EBSCOhost,Ulrichs,FSTA等在其系列数据库产品中以数字化方式复制、汇编、发行、信息网络传播本刊全文.其相关著作权使用费与本刊稿酬一并支付.作者向本刊提交文章发表的行为即视为同意我刊上述声明.

[1]

吕金羚, 傅亮, 陈永生. 红茶-花生蛋白复合饮品工艺优化及其营养特性研究. 轻工学报,2024, 0(0): -.

[2]

吕金羚, 傅亮, 陈永生. 红茶-花生蛋白复合饮品工艺优化及其营养特性研究. 轻工学报,2024, 39(5): 9-17.doi: 10.12187/2024.05.002

[3]

石振兴, 柴浩浩, 仵华君, 朱莹莹, 么杨. 内部结构设计对3D打印全麦曲奇饼干品质的影响. 轻工学报,2024, 39(6): 9-17.doi: 10.12187/2024.06.002

[4]

邱勇, 孟志容, 林祥志. 牡蛎壳粉资源化利用研究进展. 轻工学报,2024, 39(6): 37-48.doi: 10.12187/2024.06.005

[5]

李杉, 姜千一, 孙冰华, 温纪平, 王晓曦. 麦麸糊粉层粉对混合粉、面团及手抓饼品质特性的影响. 轻工学报,2024, 39(6): 18-26.doi: 10.12187/2024.06.003

[6]

李杉, 姜千一, 孙冰华, 温纪平, 王晓曦. 麦麸糊粉层粉对面团及手抓饼品质特性的影响. 轻工学报,2024, 0(0): -.