苦荞燕麦蔬菜方便早餐的开发题库.doc

苦荞燕麦蔬菜方便早餐的开发 古小露，王冉冉，马嫄*，刘社，车振明 (西华大学食品与生物工程学院，成都610039) 摘 要：苦荞是集营养、保健、医疗于一体的天然保健食品。以苦荞芯粉、苦荞粉和燕麦粉为主要原料，开发苦荞燕麦蔬菜方便早餐。通过以粘聚性为检测指标的单因素实验和以粘聚性、黄酮含量为检测指标的正交试验，确定了苦荞燕麦蔬菜方便早餐主要原料添加的最适配比。然后以南瓜粉、胡萝卜粉、芹菜粉等多种蔬菜粉、木糖醇、β-环糊精、麦芽糊精等作为辅料，通过正交试验确定系列苦荞燕麦蔬菜方便早餐的最佳配方。结果表明，苦荞芯粉、苦荞粉、燕麦粉质量比为2.6:2.7:7时，苦荞燕麦南瓜方便早餐的最佳配方为南瓜粉、木糖醇、麦芽糊精的质量比为1.8:2:1.8；苦荞燕麦胡萝卜方便早餐的最佳配方为胡萝卜粉、木糖醇、β-环糊精、麦芽糊精的质量比为2:2:0.2:1.8；苦荞燕麦芹菜方便早餐的最佳配方为芹菜粉、木糖醇、β-环糊精、麦芽糊精的质量比为0.4:3:0.2:1.8。 关键词：苦荞芯粉；苦荞粉；燕麦粉；粘聚性；黄酮含量 中图分类号： 文献标志码： 文章编号： Study on Development of Buckwheat Oatmeal Vegetable Convenient Breakfast GU Xiao-lu, WANG Ran-ran, MA Yuan*, LIU She-li, CHE Zhen-ming (College of Food and Biological Engineering, Xihua University, Chengdu 610039) Abstract: Buckwheat?is?a?natural?health?food?that a?combination?of?nutrition,?health?care, medical treatment. Buckwheat core flour, buckwheat?flour and oat?flour were used as the main raw materials, buckwheat oatmeal vegetable convenient breakfast was developed. Buckwheat core flour, buckwheat?flour and oat?flour were used as the main raw materials, buckwheat oatmeal vegetable convenient breakfast was developed. Applying single factor experiments defining cohesiveness as indicator and orthogonal experiments defining cohesiveness and flavonoid content as indicators to determine buckwheat oatmeal vegetable convenient breakfast added the main raw materials optimum ratio. Then pumpkin power, carrot powder, celery and other vegetables power, xylitol, Beta-Cyclodextrin, maltodextrin were used as auxiliary?materials, optimum?ratio?of?buckwheat oatmeal vegetable convenient breakfast was developed by orthogonal experiments. The results showed when buckwheat core flour,?buckwheat?flour, oat flour quality ratio was 2.6:2.7:7, pumpkin?powder, xylitol, maltodextrin quality ratio was 1.8:2:1.8, this is?optimum?formula?of buckwheat oatmeal pumpkin convenient breakfast; carrot powder, xylitol, Beta-Cyclodextrin and?maltodextrin quality ratio was 2:2:0.2:1.8, this is?optimum?formula?of buckwhea