粮油加工（电子版）
糧油加工（電子版）
량유가공（전자판）
Cereals and Oils Processing (Electronic Version)
2015年
11期
43-46
,共4页
谷物果蔬粉%稳定性%结块率
穀物果蔬粉%穩定性%結塊率
곡물과소분%은정성%결괴솔
mixed powder of grains and fruit-vegetable%stability%agglomerate rate
以麦胚和糙米为原料制得谷物混合粉，加入红枣粉、红薯粉、胡萝卜粉和草莓粉等果蔬粉进行调配，得到营养全面的谷物果蔬粉。本试验首先以感官评定和结块率为指标，采用正交试验设计来确定果蔬的添加量，最佳配方为谷物粉74%、红枣粉5%、红薯粉12%、胡萝卜粉9%和草莓粉8%；其次探究了谷物果蔬粉粒度、乳化剂的添加对其稳定性和结块率的影响，确定最优粉体粒度和冲调条件为：过100目筛的粉体粒度，选择0.09%的大豆卵磷脂作为谷物果蔬粉的改良剂。
以麥胚和糙米為原料製得穀物混閤粉，加入紅棘粉、紅藷粉、鬍蘿蔔粉和草莓粉等果蔬粉進行調配，得到營養全麵的穀物果蔬粉。本試驗首先以感官評定和結塊率為指標，採用正交試驗設計來確定果蔬的添加量，最佳配方為穀物粉74%、紅棘粉5%、紅藷粉12%、鬍蘿蔔粉9%和草莓粉8%；其次探究瞭穀物果蔬粉粒度、乳化劑的添加對其穩定性和結塊率的影響，確定最優粉體粒度和遲調條件為：過100目篩的粉體粒度，選擇0.09%的大豆卵燐脂作為穀物果蔬粉的改良劑。
이맥배화조미위원료제득곡물혼합분，가입홍조분、홍서분、호라복분화초매분등과소분진행조배，득도영양전면적곡물과소분。본시험수선이감관평정화결괴솔위지표，채용정교시험설계래학정과소적첨가량，최가배방위곡물분74%、홍조분5%、홍서분12%、호라복분9%화초매분8%；기차탐구료곡물과소분립도、유화제적첨가대기은정성화결괴솔적영향，학정최우분체립도화충조조건위：과100목사적분체립도，선택0.09%적대두란린지작위곡물과소분적개량제。
Taking wheat germ andbrown rice as raw material of grain mixed powder adding red jujube powder, sweet pota-to powder, carrot powder, strawberry powder and other fruit and vegetable powder, comprehensive nutritional mixed powder of grains fruit-vegetablewasgotten.The best formula was grain powder 74%; jujube powder 5%; sweet potato powder12%; carrot powder 9%and strawberry powder8%by used sensory evaluation and agglomerate rate as indexeswith orthogonal test design.Then effects of stability and agglomerate rate on granularity of power and additional level of emulsifier were explored. Optimal emulsifier-powder granularity and mixing conditions were following: through 100 mesh sieve powder particle size, select 0.09% soybean lecithin as grains of fruit and vegetable powder modifier. This experiment first uses, and thenis used to determine the additiveamount of fruit and vegetable. Secondly, explore the influ-ence of its and by adding grains of fruit and vegetable powdergranularity; determine.
