食品工业科技2018，Vol.39Issue(1)：208-213,220,7.DOI:10.13386/j.issn1002-0306.2018.01.038
方竹笋营养配方粉优化和理化分析
Formula optimization and physicochemical analysis of nutritious formula powder of bamboo shoots of Chimonobambusa quadrangularis
朱新燕 1陆永国 1谢俊杰 1李栋林 1黄嘉成 1雷清贵 1周建桥1
作者信息
- 1. 广东省东莞市东阳光药物研发有限公司,广东东莞523850
- 折叠
摘要
Abstract
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.关键词
方竹笋/营养配方粉/配方筛选/理化分析Key words
bamboo shoots of Chimonobambusa quadrangularis/nutritious formula powder/screening of formula/physicochemical analysis分类
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朱新燕,陆永国,谢俊杰,李栋林,黄嘉成,雷清贵,周建桥..方竹笋营养配方粉优化和理化分析[J].食品工业科技,2018,39(1):208-213,220,7.
