| 双蛋白营养代餐粉的配制及其品质特性分析 |
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| 引用本文： | 都阳,张婧婕,何晓叶,韩迪,赵博雅,刘芯钥,王靖. 双蛋白营养代餐粉的配制及其品质特性分析[J]. 食品工业科技, 2021, 42(16): 185-190. DOI: 10.13386/j.issn1002-0306.2020120027 |
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| 作者姓名： | 都阳 张婧婕 何晓叶 韩迪 赵博雅 刘芯钥 王靖 |
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| 作者单位： | 农业农村部食物与营养发展研究所,北京 100081 |
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| 基金项目： | 中国农业科学院创新工程项目（CAAS-ASTIP-2020-IFND） |
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| 摘 要： | 以双蛋白营养粉为基料,以高纤膳食组合(魔芋粉、奇亚籽、菊粉)、麦芽糊精以及果粉为原料,研制一款高蛋白、高纤维、易饱腹、脂肪含量低、营养丰富的双蛋白营养代餐粉.对高纤膳食组合的粉碎方式及混料配方进行探究,发现三种原料按比例混合球磨产物得率高、颜色较浅、颗粒均匀;通过单因素实验和正交试验对代餐粉配方进行优化设计,得到最佳配...
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| 关 键 词： | 双蛋白 代餐粉 高纤维 易饱腹 粉体特性 |
| 收稿时间： | 2020-12-04 |
Preparation and Quality Characteristics of Dual-protein Nutrition Meal Replacement Powder |
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| DU Yang,ZHANG Jingjie,HE Xiaoye,HAN Di,ZHAO Boya,LIU Xinyue,WANG Jing. Preparation and Quality Characteristics of Dual-protein Nutrition Meal Replacement Powder[J]. Science and Technology of Food Industry, 2021, 42(16): 185-190. DOI: 10.13386/j.issn1002-0306.2020120027 |
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| Authors: | DU Yang ZHANG Jingjie HE Xiaoye HAN Di ZHAO Boya LIU Xinyue WANG Jing |
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| Affiliation: | Institute of Food and Nutrition Development, Ministry of Agriculture, Beijing 100081, China |
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| Abstract: | Using dual-protein nutritional powder as basic material, high fiber dietary combination (konjac powder, Chia seed, inulin), maltodextrin and fruit powder as raw materials, a dual-protein nutritional meal substitute powder with high protein, high fiber, easy satiety, low fat content and rich nutrition was developed. The crushing methods and mixing formula of high fiber dietary combination were studied, and it was found that the ball milling products of three kinds of raw materials had high yield, light color and uniform particles. The formula of meal substitute powder was optimized by single factor and orthogonal experiments, and the best formula was obtained as follows: 74% of dual-protein nutrition powder, 12.3% of high fiber diet, 8.5% of maltodextrin and 5.2% of fruit powder. The meal substitute powder of this formula could be dissolved quickly, and was fine and smooth, as well as with rich aroma. The nutritional composition and powder characteristics of meal substitute powder were analyzed. The results showed that the protein content was significantly higher than that of similar products on the market (the protein content of 100 g dual-protein meal replacement powder was 39 g). The meal replacement powder was rich in nutrition, with good fluidity and no strong tendency to splash, and met the Chinese and International Standards requirements. This study would provide a new direction for the development of meal replacement powder industry in our country. |
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