芫根藜麦营养代餐粉的制备与配方优化

Preparation and Formula Optimization of Brassica rapa L. and Quinoa Nutritional Meal Replacement Powder

摘要: 以芫根粉和藜麦粉为主要原料，研制一款芫根藜麦营养代餐粉。以感官评分为考察指标，通过单因素和正交试验优化芫根藜麦营养代餐粉配方。结果表明，芫根藜麦营养代餐粉的最优配方为：以成品计，芫根粉添加量25%，藜麦粉添加量20%，奶粉添加量19%，白砂糖添加量13%，红枣粉添加量10%，麦芽糊精添加量10%，黄原胶添加量2%，黄瓜香精添加量1%。此配方条件下制备的芫根藜麦营养代餐粉蛋白质含量5.9%，脂肪含量1.6%，水分含量4.8%，黏度116 mPa·s，产品口感细腻、气味协调、质地稳定。

Abstract: A nutritional meal replacement powder was developed with Brassica rapa L. and quinoa as main raw materials. With sensory score as the evaluation index, the formula of nutritional meal substitute of Brassica rapa L. and quinoa was optimized by single factor and orthogonal tests. The results showed that the optimal formula of the Brassica rapa L. and quinoa nutritional meal substitute was as follows: based on finished products, Brassica rapa L. powder 25%,quinoa powder 20%, milk powder 19%, white granulated sugar 13%, jujube powder 10%, maltodextrin 10%, xanthan gum 2%, and cucumber essence 1%. The nutrient meal substitute prepared with the formula contained 5.9% protein,1.6% fat, 4.8% moisture with a viscosity of 116 mPa·s. It had a delicate taste, harmonious smell, and stable texture.