紫薯燕麦速食杂粮粉配方优化设计分析

在当前社会背景下,人们对饮食结构与营养的关注程度不断提升,速食杂粮粉兼顾保健、食疗双重功效而深受广大消费者欢迎。基于此,本研究选用紫薯、燕麦、小米和大豆为主要杂粮材料,根据不同配比划分为9个实验组别,通过感官评定、产品指标(保水性、溶解率、膨胀率、凝沉率和透光率)测定了解不同配比组合下的产品品质,确定杂粮粉配方。结果表明,紫薯、燕麦、小米和大豆比例为25∶45∶15∶15时,制得的速食杂粮粉品质良好,适宜食用。

Optimization Design Analysis of Purple Sweet Potato Oat Instant Cereal Powder Formula

Under the current social background,people are paying more and more attention to diet structure and nutrition.Instant whole grains powder combines the dual functions of health care and dietary therapy,and is very popular among consumers.Based on this,this study selected purple sweet potato,oats,millet and soybeans as the main grain materials,divided into 9 experimental groups according to different proportions,and passed sensory evaluation and product indicators(water retention,dissolution rate,expansion rate,condensation rate)And light transmittance)to determine the product quality under different combinations of ratios and determine the formula of multi-grain powder.The results showed that when the ratio of purple sweet potato,oats,millet and soybean was 25∶45∶15∶15,the prepared instant whole grain flour was of good quality and suitable for consumption.