方竹笋营养配方粉优化和理化分析

本文以方竹笋作为主要原料,在单因素和正交实验的基础上确定了主配料和辅料的添加量,研究方竹笋营养配方粉的物理特性和营养成分含量,采用ICP-MS法测定其矿物元素含量,开发具有良好口感、营养均衡和有一定保健作用的方竹笋营养配方粉产品。结果表明:方竹笋营养配方粉中各组分最优的添加量为:方竹笋16 g,杜仲雄花8 g,山药12 g,菊芋粉12 g,燕麦片8 g,白砂糖8 g,木糖醇8 g,麦芽糊精8 g。在100目时,配方粉的堆积密度最小,其持水力、溶胀性和持油力达到最大。在水温为80℃和90℃时配方粉的湿润性和分散性差异不显著(p<0.05),80℃可作为冲调时的水温。对比其与配料的营养成分含量和方竹笋粉的矿物元素含量,表明该配方具有较好的均衡营养和补充矿物元素含量不足的作用。

Formula optimization and physicochemical analysis of nutritious formula powder of bamboo shoots of Chimonobambusa quadrangularis

The dosages among bamboo shoots of Chimonobambusa quadrangularis as the main raw material, ingredients, auxiliary materials were optimized based on single factor and orthogonal experimental method. The physical properties, the mineral elements contents by ICP-MS and the nutrient contents of nutritious formula powder were determined in order to develop a nutritious formula powder of bamboo shoots product with good taste, nutrition balance and a certain health function. The results showed that the optimal formula was determined as follows:bamboo shoots 16 g, Eucommia ulmoides staminate flower 8 g, Jerusalem artichoke 12 g, Chinese yam 12 g, Oat flake 8 g, white granulated sugar 8 g, xylitol 8 g, and malt dextrin 8 g.The results of the physical properties indicated that as all the materials were grinded to 100 mesh number, the bulk density was not only the minimum, the water holding capacity and swelling capacity were but also the highest. Its wetting ability and dispersibility had no significant difference(p<0.05)when the water temperature respectively were at 80℃ and 90℃, so 80℃ was the optimal water temperature of mixing effect. Comparison of nutrient content between the nutritious formula powder and ingredients, as well as the mineral element content between the powder and single bamboo shoots, it was showed that there must had a good effect on balanced nutrition and supplementing mineral elements.