期刊论文

中文

食品研究与开发

1005-6521

2019

40

16

33-37

10.12161/j.issn.1005-6521.2019.16.007

湖南省科技厅重点项目基金(2016SK2034).

本校为第一机构

以中药方剂加减参苓白术散作为基础方进行提取浓缩、喷雾干燥后所得浸膏粉和苦荞、黑豆、黑米、粳米为主要原料,葛根粉、魔芋粉、全脂奶粉、木糖醇为调味辅料,以感官评分为指标来评价产品感官品质,研制出参苓谷物冲调粉配方。通过等级一致性检验确定谷物原料最优配比,单因素和正交试验确定各种配料的添加量对参苓谷物冲调粉感官品质的影响规律和合适的添加范围。得到参苓谷物冲调粉最佳调配比例。最优配比为:加减参苓白术散浸膏粉12 g,莲子5 g,薏苡仁5 g,苦荞7.5 g,黑豆7.5 g,黑米11.25 g,粳米3.75 g,魔芋粉2.5 g,葛根粉7 g,全脂奶粉2.5 g,木糖醇8 g。

Based on conducting extraction and concentration traditional Chinese medicine prescription Shenlingbaizhu powder,after added the extract powder spray drying and tartary buckwheat, black bean, black kerneled rice and japonica rice were used as the main raw materials,pueraria powder, konjac flour, whole milk powder and xylitol as seasoning accessories,the sensory quality of Shenling grain powder was evaluated by sensory score, and the formulation of Shenling grain powder was developed. Determining the optimum ratio of grain raw materials by grade consistency test, single-factor and orthogonal ex...