基于模糊数学感官评价法优化杂粮代餐粉配方

为优化杂粮代餐粉配方及制作工艺，采用模糊数学感官评价法进行感官评价。以青稞超微粉与荞麦超微粉作为杂粮代餐粉的原料，根据冲调糊化度确定杂粮超微粉的熟化条件，对不同主、辅料配比的杂粮代餐粉进行模糊数学感官评价，研究不同稳定剂对杂粮代餐粉冲调稳定性的影响并对最终杂粮代餐粉的营养成分进行测定。结果表明：青稞超微粉与荞麦超微粉的熟化条件为焙烤温度160 ℃、焙烤时间12 min；杂粮代餐粉配方的主料为青稞超微粉与荞麦超微粉，质量比为40∶60，辅料为6%的白砂糖、8%的脱脂奶粉，稳定剂为黄原胶，添加量为0.5%。最终杂粮代餐粉的蛋白质含量为（12.15±0.13）%、淀粉含量为（67.33±1.18）%、粗脂肪含量为（2.03±0.07）%、总膳食纤维含量为（7.26±0.15）%。

Optimization of Multigrain Meal Replacement Powder Formula Based on Fuzzy Mathematical Sensory Evaluation

The formula and production process of multigrain meal replacement powder were optimized and fuzzy mathematical sensory evaluation was carried out for the products.Barley ultrafine powder and buckwheat ultrafine powder were used as raw materials for the production of multigrain meal replacement powder，and the maturing conditions were determined according to the gelatinization degree. The fuzzy mathematical sensory evaluation was carried out for the multigrain meal replacement powder products with different proportions of raw materials and auxiliary materials. The effects of different stabilizers on the product stability were studied and the nutrients of the final product were determined. The results showed that the optimal formula of multigrain meal replacement powder was the mixture of barley ultrafine powder and buckwheat ultrafine powder baked at 160 ℃for 12 min at a mass ratio of 40∶60，6% white granulated sugar，8% skimmed milk powder，and 0.5% xanthan gum（stabilizer）. The multigrain meal replacement powder produced with this formula had the protein content of（12.15±0.13）%，starch content of（67.33±1.18）%，crude fat content of（2.03±0.07）%，and total dietary fiber content of（7.26±0.15）%.