幸宏伟, 刘雨荷.桔皮燕麦膳食纤维代餐粉的研制[J].重庆工商大学学报(自然科学版),2019,36(1):124-128
桔皮燕麦膳食纤维代餐粉的研制
Preparation of Meal Fiber Replacement Powder with Orange Peel and Oat
  
DOI:
中文关键词:  桔皮,燕麦,膳食纤维,代餐粉,正交实验法
英文关键词:orange peel  oat  dietary fiber  meal replacement powder  orthogonal experiment
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作者单位
幸宏伟, 刘雨荷 重庆工商大学 环境与资源学院重庆 400067 
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中文摘要:
      将桔皮粉、燕麦粉、脱脂奶粉、木糖醇混合调配,以桔皮燕麦膳食纤维代餐粉的感官评价作为指标,研究了桔皮燕麦膳食纤维代餐粉产品中各种主要原料及辅料的添加量对产品感官评价数据的影响;通过单因素实验以及正交实验得到桔皮燕麦膳食纤维代餐粉的最优调制配方分别为桔皮粉添加量01 g(059%),燕麦粉添加量10 g(5848%),脱脂奶粉添加量4 g(2339%),木糖醇添加量为3 g(1754%);通过配方研制出的桔皮燕麦膳食纤维代餐粉的润湿下沉性及速溶型较好,结块率较低,产品的理化性质也较好。
英文摘要:
      The prepared orange peel powder, oat flour, skimmed milk powder and xylitol were mixed and formulated. The sensory evaluation of meal fiber replacement powder with orange peel and oat was taken as the index to focus on the effect of the addition of various main raw materials and auxiliary materials on the sensory evaluation data. The optimal formula of the meal fiber replacement powder with orange peel and oat obtained by single factor experiment and orthogonal experiment was o.1g (059%) orange peel powder, 10g (5848%) oat flour, 4g(2339%) skimmed milk powder, and 3g (1754%) xylitol. The meal fiber replacement powder with orange peel and oat flour prepared by this formula has better wetting, sinking and fast dissolving properties and its agglomeration rate is lower. The physical and chemical properties of the product are also better.
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