藜麦南瓜复合粉配方的优化
|
摘要
为开发藜麦即冲即食新产品,对炒制、蒸制、喷雾干燥不同制粉方式下藜麦的冲调性开展了研究。通过对藜麦粉的水溶性、吸水性、溶解性、润湿下沉性以及稳定性指数进行比较,选择冲调性好的藜麦粉与南瓜粉、木糖醇、奶粉、木薯变性淀粉、麦芽糊精进行复配。在单因素试验的基础上,采用响应面设计,以感官评分为响应值,对其配方进行了优选,并测定了成品的营养成分及流动性。结果表明,喷雾干燥制得的藜麦粉水溶性、吸水性、溶解性、润湿下沉性、稳定性指数分别为50.31%±0.56%、3.75%±0.19%、62.20%±2.71%、120.00±7.16 s、40.98%±4.41%,较炒制、蒸制冲调性好;藜麦南瓜复合粉的最佳配方为藜麦粉46.0%、南瓜粉22.0%、木糖醇22.0%、奶粉3.0%、木薯变性淀粉2.5%、麦芽糊精4.5%;成品中能量、脂肪、蛋白质、碳水化合物和钠分别为1595 kJ/100 g、3.8 g/100 g、9.14 g/100 g、75.6 g/100 g、111 mg/100 g,休止角为24°,流动性好。研究成果丰富了藜麦产品种类,为工业化生产提供了依据。
In order to develop ready-to-eat new products of quinoa, the research on the preparation of quinoa powder under different milling methods of frying, steaming and spray drying was carried out. By comparing the water solubility, water absorption, solubility, wetting subsidence and stability index of quinoa flour, the quinoa flour with good solubility was selected to be compounded with pumpkin flour, xylitol,milk powder, modified cassava starch and maltodextrin. On the basis of the single factor experiment, the response surface design was used, and the sensory score was used as the response value, and the nutrients and fluidity of the finished product were determined. The results showed that the water-soluble, water-absorbing, soluble, wet-sinking and stable indexes of the quinoa flour made by spray drying were 50.31%±0.56%,3.75%±0.19%, 62.20%±2.71%, 120.00±7.16 s, and 40.98%±4.41%, respectively, which was better than the frying and steaming. The best formula for quinoa pumpkin compound powder is quinoa flour 46.0%, pumpkin powder 22.0%, xylitol 22.0%, milk powder 3.0%, modified cassava starch 2.5%, maltodextrin 4.5%.The energy, fat, protein, carbohydrate and sodium in the finished product were 1595 kJ/100 g, 3.8 g/100 g, 9.14 g/100 g, 75.6 g/100 g, 111 mg/100 g, respectively, the angle of repose was 24°, and the fluidity was good. The research results enrich the variety of quinoa products and provide a basis for industrial production.
In order to develop ready-to-eat new products of quinoa, the research on the preparation of quinoa powder under different milling methods of frying, steaming and spray drying was carried out. By comparing the water solubility, water absorption, solubility, wetting subsidence and stability index of quinoa flour, the quinoa flour with good solubility was selected to be compounded with pumpkin flour, xylitol,milk powder, modified cassava starch and maltodextrin. On the basis of the single factor experiment, the response surface design was used, and the sensory score was used as the response value, and the nutrients and fluidity of the finished product were determined. The results showed that the water-soluble, water-absorbing, soluble, wet-sinking and stable indexes of the quinoa flour made by spray drying were 50.31%±0.56%,3.75%±0.19%, 62.20%±2.71%, 120.00±7.16 s, and 40.98%±4.41%, respectively, which was better than the frying and steaming. The best formula for quinoa pumpkin compound powder is quinoa flour 46.0%, pumpkin powder 22.0%, xylitol 22.0%, milk powder 3.0%, modified cassava starch 2.5%, maltodextrin 4.5%.The energy, fat, protein, carbohydrate and sodium in the finished product were 1595 kJ/100 g, 3.8 g/100 g, 9.14 g/100 g, 75.6 g/100 g, 111 mg/100 g, respectively, the angle of repose was 24°, and the fluidity was good. The research results enrich the variety of quinoa products and provide a basis for industrial production.
引文
[1]Repo-Carrasco R,Espinoza C,Jacobsen S E.Nutritional value and use of the andean crops quinoa(Chenopodium quinoa)and ka?iwa(Chenopodium pallidicaule)[J].Food Reviews International.2003,19(1):179-189
[2]李玉英,王玉玲,王转花.藜麦营养成分分析及黄酮提取物的抗氧化和抗菌活性研究[J].山西农业科学,2018,5:729-733,741LI Yu-ying,WANG Yu-ling,WANG Zhuan-hua.Study on nutritional components of quinoa and the antioxidant and antibacterial activity of flavonoids extracts[J].Journal of Shanxi Agricultural Sciences,2018,5:729-733,741
[3]徐天才,和桂青,李兆光,等.不同海拔藜麦的营养成分差异性研究[J].中国农学通报,2017,33(17):129-133XU Tian-cai,HE Gui-qing,LI Zhao-guang,et al.Differences in nutrient composition of buckwheat at different altitudes[J].Chinese Agricultural Science Bulletin,2017,33(17):129-133
[4]Schlick G,Bubenheim D L.Quinoa:candidate crop for NASA's controlled ecological life support systems[J].Progress in new crops:Proceedings of the Third National Symposium Indianapolis,Indiana,1996:632-640
[5]郝亭亭,唐琳清,刘瑶,等.新型藜麦杂粮面包工艺研究[J].农产品工艺,2017,2:24-28HAO Ting-ting,TANG Lin-qing,LIU Yao,et al.Study on the technology of new buckwheat multigrain bread[J].Agricultural Product Technology,2017,2:24-28
[6]王晨静,赵习武,陆国权,等.藜麦特性及开发利用研究进展[J].浙江农林大学学报,2014,31(2):296-301WANG Chen-jing,ZHAO Xi-wu,LU Guo-quan,et al.Research progress on characteristics and development and utilization of buckwheat[J].Journal of Zhejiang Agriculture and Forestry University,2014,31(2):296-301
[7]Zhu N,Kikuzaki H,Vastano B C,et al.Ecdysteroids of quinoa seeds(Chenopodium quinoa Willd.)[J].Journal of Agricultural and Food Chemistry,2001,49(5):2576-8
[8]刘川玉,邓俊刚,唐建红,等.金沙排石冲剂的制备及质量标准研究[J].中国民族民间医药,2017,23:29-33LIU Chuan-yu,DENG Jun-gang,TANG Jian-hong,et al.Preparation method and quality standards research of jinshapaishi granules[J].Chinese National Folk Medicine,2017,23:29-33
[9]孙蕾,顾春丽,房用,等.松花粉冲剂和片剂保健食品的研制[J].食品科学,2005,26(8):554-557SUN Lei,GU Chun-li,FANG Yong,et al.Development of pine pollen granules and tablet health foods[J].Food Science,2005,26(8):554-557
[10]李纪兵,潘新华,陈卫平.平菇菌丝体营养即食冲剂的研制[J].食品工业科技,2009,2:242-243LI Ji-bing,PAN Xin-hua,CHEN Wei-ping.Development of pleurotus ostreatus mycelium nutrition ready-to-eat granules[J].Science and Technology of Food Industry,2009,2:242-243
[11]许亚翠,钱海峰,张晖.高温型α-淀粉酶对膨化米粉冲调性的影响[J].食品与发酵工业,2012,38(8):73-77XU Ya-cui,QIAN Hai-feng,ZHANG Hui.Effect of high temperatureα-amylase on the brewing properties of puffed rice flour[J].Food and Fermentation Industries,2012,38(8):73-77
[12]黄焘,储小军,李归浦,等.粉体粒度分布对婴儿配方奶粉冲调性的影响[J].中国食品学报,2016,16(6):122-128HUANG Tao,CHU Xiao-jun,LI Gui-pu,et al.Effect of powder size distribution on preparation of infant formula milk powder[J].Journal of Chinese Institute of Food Science and Technology,2016,16(6):122-128
[13]范明月,吴昊,张宏斌,等.不同南瓜品种制粉加工特性的综合评价[J].现代食品科技,2013,1:112-114FAN Ming-yue,WU Hao,ZHANG Hong-bin,et al.Comprehensive evaluation of milling processing characteristics of different pumpkin varieties[J].Modern Food Science and Technology,2013,1:112-114
[14]郭嘉林,杨小芝,豆康宁,等.南瓜粉对面粉品质的影响研究[J].粮食与油脂,2017,30(8):30-32GUO Jia-lin,YANG Xiao-zhi,DOU Kang-ning,et al.Study on the effect of pumpkin powder on flour quality[J].Cereals and Oils,2017,30(8):30-32
[15]王磊,兰玉倩,林奇.喷雾干燥工艺对板栗粉速溶性的影响[J].食品科学,2010,31(2):106-109WANG Lei,LAN Yu-qian,LIN Qi.Effect of spray drying process on the instant dissolution of chestnut powder[J].Food Science,2010,31(2):106-109
[16]张东媛,邓媛元,张名位,等.发芽-挤压-淀粉酶协同处理对速食糙米粉品质特性的影响[J].中国农业科学,2015,48(4):759-768ZHANG Dong-yuan,DENG Yuan-yuan,ZHANG Ming-wei,et al.Effects of germination-extrusion-amylase synergistic treatment on quality characteristics of instant brown rice flour[J].Scientia Agricultura Sinica,2015,48(4):759-768
[17]王素雅,刘长鹏,杨玉玲,等.酶法生产速溶慈姑粉的工艺研究[J].食品与发酵工业,2008,34(4):80-83WANG Su-ya,LIU Chang-peng,YANG Yu-ling,et al.Study on the process of enzymatic production of instant sage powder[J].Food and Fermentation Industries,2008,34(4):80-83
[18]刘静波,马爽,刘博群,等.不同干燥方式对全蛋粉冲调性能的影响[J].农业工程学报,2011,27(12):383-388LIU Jing-bo,MA Shuang,LIU Bo-qun,et al.The effect of different drying methods on the performance of whole egg powder[J].Transactions of the Chinese Society of Agricultural Engineering,2011,27(12):383-388
[19]孙玉清,罗红霞,孙爱东,等.紫甘薯全粉冲调性研究[J].食品工业,2015,5:70-73SUN Yu-qing,LUO Hong-xia,SUN Ai-dong,et al.Study on the preparation of purple sweet potato whole powder[J].Food Industry,2015,5:70-73
[20]唐连香,高长胜,王旭东,等.方便面熟化度的测定[J].食品科技,1999,5:47-48TANG Lian-xiang,GAO Chang-sheng,WANG Xu-dong,et al.Determination of ripening degree of instant noodles[J].Food Science and Technology,1999,5:47-48
[21]胡秋龙,杨代明,言剑,等.方便粉熟化度的分析方法研究[J].食品与机械,2010,26(4):70-72HU Qiu-long,YANG Dai-ming,YAN Jian,et al,Study on analytical method for convenient powder ripening[J].Food and Machinery,2010,26(4):70-72
[22]杨添植,丁方莉,冯雁波,等.复合解酒颗粒冲剂制备工艺优化[J].食品安全质量检测学报,2015,6(8):2937-2943YANG Tian-zhi,DING Fang-li,FENG Yan-bo,et al.Optimization of preparation process of compound antialcoholism granules[J].Journal of Food Safety and Quality,2015,6(8):2937-2943
[23]马永轩,魏振承,张名位,等.改善营养糊冲调性和流动性的配方优化和工艺研究[J].中国粮油学报,2013,28(7):81MA Yong-xuan,WEI Zhen-cheng,ZHANG Ming-wei,et al.Formulation optimization and process research for improving the nutritionality and mobility of nutrient paste[J].Journal of the Chinese Cereals and Oils Association,2013,28(7):81
[24]王阳,颜才植,叶发银,等.膳食纤维粉体流动性与其颗粒结构的关系[J].食品科学,2018,39(10):84-88WANG Yang,YAN Cai-zhi,YE Fa-yin,et al.Relationship between fluidity of dietary fiber powder and its granular structure[J].Food Science,2018,39(10):84-88
[25]胡大为,胡小芳.食品粉体颗粒流动性分形维测试法[J].食品科学,2007,28(3):55-58HU Da-wei,HU Xiao-fang.Fractal dimensional test method for liquidity of food powder particles[J].Food Science,2007,28(3):55-58
[26]Oikonomou N A,Krokida M K.Water absorption index and water solubility index prediction for extruded food products[J].International Journal of Food Properties,2012,15(1):157-168
[2]李玉英,王玉玲,王转花.藜麦营养成分分析及黄酮提取物的抗氧化和抗菌活性研究[J].山西农业科学,2018,5:729-733,741LI Yu-ying,WANG Yu-ling,WANG Zhuan-hua.Study on nutritional components of quinoa and the antioxidant and antibacterial activity of flavonoids extracts[J].Journal of Shanxi Agricultural Sciences,2018,5:729-733,741
[3]徐天才,和桂青,李兆光,等.不同海拔藜麦的营养成分差异性研究[J].中国农学通报,2017,33(17):129-133XU Tian-cai,HE Gui-qing,LI Zhao-guang,et al.Differences in nutrient composition of buckwheat at different altitudes[J].Chinese Agricultural Science Bulletin,2017,33(17):129-133
[4]Schlick G,Bubenheim D L.Quinoa:candidate crop for NASA's controlled ecological life support systems[J].Progress in new crops:Proceedings of the Third National Symposium Indianapolis,Indiana,1996:632-640
[5]郝亭亭,唐琳清,刘瑶,等.新型藜麦杂粮面包工艺研究[J].农产品工艺,2017,2:24-28HAO Ting-ting,TANG Lin-qing,LIU Yao,et al.Study on the technology of new buckwheat multigrain bread[J].Agricultural Product Technology,2017,2:24-28
[6]王晨静,赵习武,陆国权,等.藜麦特性及开发利用研究进展[J].浙江农林大学学报,2014,31(2):296-301WANG Chen-jing,ZHAO Xi-wu,LU Guo-quan,et al.Research progress on characteristics and development and utilization of buckwheat[J].Journal of Zhejiang Agriculture and Forestry University,2014,31(2):296-301
[7]Zhu N,Kikuzaki H,Vastano B C,et al.Ecdysteroids of quinoa seeds(Chenopodium quinoa Willd.)[J].Journal of Agricultural and Food Chemistry,2001,49(5):2576-8
[8]刘川玉,邓俊刚,唐建红,等.金沙排石冲剂的制备及质量标准研究[J].中国民族民间医药,2017,23:29-33LIU Chuan-yu,DENG Jun-gang,TANG Jian-hong,et al.Preparation method and quality standards research of jinshapaishi granules[J].Chinese National Folk Medicine,2017,23:29-33
[9]孙蕾,顾春丽,房用,等.松花粉冲剂和片剂保健食品的研制[J].食品科学,2005,26(8):554-557SUN Lei,GU Chun-li,FANG Yong,et al.Development of pine pollen granules and tablet health foods[J].Food Science,2005,26(8):554-557
[10]李纪兵,潘新华,陈卫平.平菇菌丝体营养即食冲剂的研制[J].食品工业科技,2009,2:242-243LI Ji-bing,PAN Xin-hua,CHEN Wei-ping.Development of pleurotus ostreatus mycelium nutrition ready-to-eat granules[J].Science and Technology of Food Industry,2009,2:242-243
[11]许亚翠,钱海峰,张晖.高温型α-淀粉酶对膨化米粉冲调性的影响[J].食品与发酵工业,2012,38(8):73-77XU Ya-cui,QIAN Hai-feng,ZHANG Hui.Effect of high temperatureα-amylase on the brewing properties of puffed rice flour[J].Food and Fermentation Industries,2012,38(8):73-77
[12]黄焘,储小军,李归浦,等.粉体粒度分布对婴儿配方奶粉冲调性的影响[J].中国食品学报,2016,16(6):122-128HUANG Tao,CHU Xiao-jun,LI Gui-pu,et al.Effect of powder size distribution on preparation of infant formula milk powder[J].Journal of Chinese Institute of Food Science and Technology,2016,16(6):122-128
[13]范明月,吴昊,张宏斌,等.不同南瓜品种制粉加工特性的综合评价[J].现代食品科技,2013,1:112-114FAN Ming-yue,WU Hao,ZHANG Hong-bin,et al.Comprehensive evaluation of milling processing characteristics of different pumpkin varieties[J].Modern Food Science and Technology,2013,1:112-114
[14]郭嘉林,杨小芝,豆康宁,等.南瓜粉对面粉品质的影响研究[J].粮食与油脂,2017,30(8):30-32GUO Jia-lin,YANG Xiao-zhi,DOU Kang-ning,et al.Study on the effect of pumpkin powder on flour quality[J].Cereals and Oils,2017,30(8):30-32
[15]王磊,兰玉倩,林奇.喷雾干燥工艺对板栗粉速溶性的影响[J].食品科学,2010,31(2):106-109WANG Lei,LAN Yu-qian,LIN Qi.Effect of spray drying process on the instant dissolution of chestnut powder[J].Food Science,2010,31(2):106-109
[16]张东媛,邓媛元,张名位,等.发芽-挤压-淀粉酶协同处理对速食糙米粉品质特性的影响[J].中国农业科学,2015,48(4):759-768ZHANG Dong-yuan,DENG Yuan-yuan,ZHANG Ming-wei,et al.Effects of germination-extrusion-amylase synergistic treatment on quality characteristics of instant brown rice flour[J].Scientia Agricultura Sinica,2015,48(4):759-768
[17]王素雅,刘长鹏,杨玉玲,等.酶法生产速溶慈姑粉的工艺研究[J].食品与发酵工业,2008,34(4):80-83WANG Su-ya,LIU Chang-peng,YANG Yu-ling,et al.Study on the process of enzymatic production of instant sage powder[J].Food and Fermentation Industries,2008,34(4):80-83
[18]刘静波,马爽,刘博群,等.不同干燥方式对全蛋粉冲调性能的影响[J].农业工程学报,2011,27(12):383-388LIU Jing-bo,MA Shuang,LIU Bo-qun,et al.The effect of different drying methods on the performance of whole egg powder[J].Transactions of the Chinese Society of Agricultural Engineering,2011,27(12):383-388
[19]孙玉清,罗红霞,孙爱东,等.紫甘薯全粉冲调性研究[J].食品工业,2015,5:70-73SUN Yu-qing,LUO Hong-xia,SUN Ai-dong,et al.Study on the preparation of purple sweet potato whole powder[J].Food Industry,2015,5:70-73
[20]唐连香,高长胜,王旭东,等.方便面熟化度的测定[J].食品科技,1999,5:47-48TANG Lian-xiang,GAO Chang-sheng,WANG Xu-dong,et al.Determination of ripening degree of instant noodles[J].Food Science and Technology,1999,5:47-48
[21]胡秋龙,杨代明,言剑,等.方便粉熟化度的分析方法研究[J].食品与机械,2010,26(4):70-72HU Qiu-long,YANG Dai-ming,YAN Jian,et al,Study on analytical method for convenient powder ripening[J].Food and Machinery,2010,26(4):70-72
[22]杨添植,丁方莉,冯雁波,等.复合解酒颗粒冲剂制备工艺优化[J].食品安全质量检测学报,2015,6(8):2937-2943YANG Tian-zhi,DING Fang-li,FENG Yan-bo,et al.Optimization of preparation process of compound antialcoholism granules[J].Journal of Food Safety and Quality,2015,6(8):2937-2943
[23]马永轩,魏振承,张名位,等.改善营养糊冲调性和流动性的配方优化和工艺研究[J].中国粮油学报,2013,28(7):81MA Yong-xuan,WEI Zhen-cheng,ZHANG Ming-wei,et al.Formulation optimization and process research for improving the nutritionality and mobility of nutrient paste[J].Journal of the Chinese Cereals and Oils Association,2013,28(7):81
[24]王阳,颜才植,叶发银,等.膳食纤维粉体流动性与其颗粒结构的关系[J].食品科学,2018,39(10):84-88WANG Yang,YAN Cai-zhi,YE Fa-yin,et al.Relationship between fluidity of dietary fiber powder and its granular structure[J].Food Science,2018,39(10):84-88
[25]胡大为,胡小芳.食品粉体颗粒流动性分形维测试法[J].食品科学,2007,28(3):55-58HU Da-wei,HU Xiao-fang.Fractal dimensional test method for liquidity of food powder particles[J].Food Science,2007,28(3):55-58
[26]Oikonomou N A,Krokida M K.Water absorption index and water solubility index prediction for extruded food products[J].International Journal of Food Properties,2012,15(1):157-168