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投稿时间：2018-11-13
投稿时间：2018-11-13
中文摘要: 以羊肚菌、红枣粉为主要原料，以脱脂奶粉、白砂糖、增稠稳定剂为辅料，加工制作一种复合营养粉，在单因素试验的基础上，以感官评分为指标，采用响应面分析法确定复合营养粉最优配方比例。结果表明，响应面法分析得出最佳配方为：红枣粉2.0 g、羊肚菌粉1.6 g、脱脂奶粉3.5 g、白砂糖2.2 g，增稠稳定剂0.3 g。在此配方下，得出的羊肚菌红枣复合营养粉外观形态良好，复水性合适，无结块，风味独特，稳定性好。
Abstract:The main raw materials of morchella and jujube powder were combined with skimmed milk powder，white granulated sugar and thickening stabilizer to produce a compound nutrition powder.Based on the single factor experiment，using the sensory score as the index，the response surface analysis method was used to determine the optimal formula ratio of the compound nutrition powder.The results showed that the optimal formula obtained by response surface analysis was：red date powder 2.0 g，morchella powder 1.6 g，skimmed milk powder 3.5 g，white granulated sugar 2.2 g and thickening stabilizer 0.3 g.Under this formula，the compound nutrition powder of morchella vulgaris jujube obtained had a good appearance，suitable water rehydration，no agglomeration，unique flavor and good stability.
文章编号：201917011 中图分类号： 文献标志码：
基金项目:四川省重点研发计划项目（2017NZ0002、2018NZ0038）；成都市科技局技术创新研发项目（2018-YF05-00501-SN）
| Author Name | Affiliation |
| LI Xiang，DENG Jie，XU Hong，WANG Qiu-guo，SHI Dai-yong，HUANG Tong，LIU Da-yu | Key Laboratory of Food Processing of Sichuan，Chengdu University，Chengdu 610106，Sichuan，China |
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