| 果蔬膳食纤维代餐粉的研制 |
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| 引用本文： | 宁芯,农丽红,莫紫梅,黄小慧,杜伟,汪磊.果蔬膳食纤维代餐粉的研制[J].食品工业,2021(2):91-95. |
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| 作者姓名： | 宁芯 农丽红 莫紫梅 黄小慧 杜伟 汪磊 |
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| 作者单位： | 广西农产资源化学与生物技术重点实验室;广西高校桂东南特色农产资源高效利用重点实验室;玉林师范学院化学与食品科学学院;广西-东盟食品药品安全检验检测中心;广西宏邦食品有限公司 |
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| 基金项目： | 国家自然科学基金(31960478);广西自然科学基金(2019JJA130007);广西重点研发计划项目(2018AB45026);玉林师范学院高层次人才科研启动基金项目(G2018011),玉林师范学院科研项目(2018YJKY35);广西高校中青年教师基础能力提升项目(2018KY0468)。 |
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| 摘 要： | 以膳食纤维含量大于6%的南瓜粉、香蕉粉、山药粉、柚子皮粉、玉米须粉和百香果中果皮粉为原料,制备一种高膳食纤维代餐粉。以膳食纤维代餐粉的感官评分为指标,在单因素基础上,选取柚子皮粉、玉米须粉和百香果中果皮粉使用量进行Box-Behnken响应面法试验设计,优化其配方。结果表明:果蔬膳食纤维代餐粉的最佳配方为柚子皮粉2.8%、玉米须粉3.9%、百香果中果皮粉2.9%,该条件下制备的果蔬膳食纤维代餐粉有较好的消费者可接受性,同时其膳食纤维含量高达38.60%,能较好地满足消费者对膳食纤维摄入量的需求。
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| 关 键 词： | 果蔬膳食纤维 多酚 代餐粉 响应面法 |
Preparation of Dietary Fiber Meal Replacement Powder with Fruits and Vegetables Processing By-products |
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| NING Xin,NONG Lihong,MO Zimei,HUANG Xiaohui,DU Wei,WANG Lei.Preparation of Dietary Fiber Meal Replacement Powder with Fruits and Vegetables Processing By-products[J].The Food Industry,2021(2):91-95. |
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| Authors: | NING Xin NONG Lihong MO Zimei HUANG Xiaohui DU Wei WANG Lei |
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| Affiliation: | (Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology,Yulin 537000;Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi,Yulin 537000;College of Chemistry and Food Science,Yulin Normal University,Yulin 537000;Guangxi-Asean Center for Food and Drug Safety Control,Nanning 530001;Guangxi Hongbang Food Co.,Ltd.,Yulin 537400) |
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| Abstract: | Use pumpkin powder,banana flour,yam powder,pomelo peel powder,corn silk flour and passion fruit epicarp flour as the main raw materials,and develop a high dietary fiber meal replacement powder.On the basis of single-factor experiments,the addition of pomelo peel powder,corn silk flour and passion fruit epicarp flour were optimized by BoxBehnken center-united experiment design coupled with response surface methodology with sensory as evaluation index.The results showed that the optimal formula of meal replacement powder was pomelo peel powder 2.8%,corn silk flour 3.9%and passion fruit epicarp flour 2.9%.The meal replacement powder had good consumer acceptability,and the dietary fiber content was up to 38.6%in this formula,which could meet the daily dietary fiber intake needs of consumers. |
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| Keywords: | fruit and vegetable dietary fiber polyphenol meal replacement powder response surface methodology |
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