| 甘薯全粉冲调式营养糊的配方研究 |
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| 作者姓名： | 崔静静 解佳佩 孙梦影 王一墨 王佩柔 冯赛亚 李向岭 |
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| 作者单位： | 河北科技师范学院农学与生物科技学院,河北 秦皇岛 066004;河北科技师范学院农学与生物科技学院,河北 秦皇岛 066004;河北科技师范学院农学与生物科技学院,河北 秦皇岛 066004;河北科技师范学院农学与生物科技学院,河北 秦皇岛 066004;河北科技师范学院农学与生物科技学院,河北 秦皇岛 066004;河北科技师范学院农学与生物科技学院,河北 秦皇岛 066004;河北科技师范学院农学与生物科技学院,河北 秦皇岛 066004 |
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| 基金项目： | 秦皇岛市科学技术研究与发展计划项目(编号:202002B003)。 |
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| 摘 要： | 本实验以甘薯、黑米、红枣、黑芝麻和糖粉为主要原料,进行不同的原料配比试验,通过感官评价的方法,确定甘薯全粉冲调式营养糊的最佳配比.试验结果表明,甘薯全粉冲调式营养糊的最佳配比为:甘薯粉46.73％、黑米28.04％、红枣11.68％、黑芝麻9.35％及糖粉4.21％,在此条件下,所制得的产品外观颜色、风味和口感为最佳,...
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| 关 键 词： | 冲调式营养糊 甘薯 黑米 配方 |
Study on the Formula of the Whole Sweet Potato Powder Preparation Nutritional Paste |
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| Authors: | CUI Jingjing XIE Jiapei SUN Mengying WANG Yimo WANG Peirou FENG Saiya LI Xiangling |
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| Institution: | (College of Agronomy and Biotechnology,Hebei Normal University of Science&Technology,Qinhuangdao 066004,China) |
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| Abstract: | In this experiment,sweet potato,black rice,red dates,black sesame and powdered sugar were used as the main raw materials,and different raw material ratio experiments were carried out.Through the method of sensory evaluation,the best ratio of sweet potato whole powder preparation nutrient paste was determined.According to the test results,the optimal ratio of sweet potato powder for preparing nutritional paste is:46.73%sweet potato powder,28.04%black rice,11.68%red dates,9.35%black sesame and 4.21%powdered sugar.Under these conditions,the obtained the color,flavor and of the product are the best.It is a kind of food with convenient eating,unique taste and high nutritional value. |
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| Keywords: | reconstituted nutritional powder sweet potato black rice formula |
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