苦荞复合代餐粉的研制

以大米、苦荞、黑豆粉、黑芝麻粉和黑米粉为主要原料,麦芽糊精、植脂末和糖粉为辅料,加工制作一种富含芦丁的苦荞复合代餐粉.以感官评分和溶解度指数(Determination solubility index,DSI)为指标,在单因素试验的基础上,采用正交试验优化苦荞复合代餐粉最佳配方.最终配方为:原料目数为80目,大米粉23.4％,黑苦荞粉25％,黑豆粉5％,黑芝麻粉5％,黑米粉13.3％,植脂末8.3％,麦芽糊精8.3％,糖粉11.7％.所得产品气味香甜,有浓郁的杂粮香味,颜色均匀,口感细腻,溶解度较高.通过对纯苦荞粉与苦荞复合代餐粉营养成分对比发现,苦荞复合代餐粉脂肪和蛋白质含量分别为6.87％和11.34％,均比纯苦荞粉含量高;且总氨基酸含量比纯苦荞粉高4.6％,营养成分更加合理.

Development of Tartary Buckwheat Composite Meal Substitute Powder

A tartary buckwheat compound meal substitute powder rich in rutin was developed with rice, tartary buckwheat, black bean powder, black sesame powder and black rice flour as the main raw materials and malt dextrin, plant fat powder and sugar powder as the auxiliary materials. With sensory score and determination solubility index(DSI) as the index, on the basis of single factor experiments, orthogonal test was used to optimize the compound black buckwheat meal substitute powder best recipe. The results showed that the optimal formula was as followed: raw materials mesh 80 mesh, rice flour 23.4%, tartary buckwheat flour 25%, black soybean flour 5%, black sesame flour 5%, black rice flour 13.3%, plant fat powder 8.3%, maltdextrin 8.3%, and sugar powder 11.7%. The product had a sweet smell, rich coarse cereals flavor, uniform color, delicate taste and high solubility. Through the comparison of nutritional composition of plain tartary buckwheat powder and tartary buckwheat compound meal substitute powder, it was found that the fat and protein contents of the meal substitute powder were 6.87% and 11.34% respectively, both higher than plain tartary buckwheat powder, the total amino acid content was 4.6% higher than single tartary buckwheat powder, and the nutritional composition was more reasonable.