%0 Journal Article
%T 一种适合中老年人食用的银杏复合早餐粉的工艺研究<br>Study of Technology of the Ginkgo Composite Breakfast Powder for the Elder Eating
%A 朱勇生
%A 余敏
%A 孙汉巨
%A 何述栋
%A 何钱
%A 操小栋
%A 王军辉
%A 张强
%J Hans Journal of Food and Nutrition Science
%P 128-138
%@ 2166-6121
%D 2016
%I Hans Publishing
%R 10.12677/HJFNS.2016.53016
%X <div style=\"text-align:justify;\">
	<span style=\"line-height:1.5;font-size:14px;\">以银杏为主要原料，黑米、大豆蛋白粉、红枣、低聚果糖及木糖醇为辅料，开发一种适合中老年人食用，具有益生元功效的银杏复合早餐粉。首先，将银杏及黑米分别通过双螺杆挤压膨化，优化挤压膨化的加热温度；进一步以感官质量为评价指标，通过单因素试验确定各原料的添加量。在其基础上，采用四因素三水平L<span style=\"white-space:nowrap;\"><sub>9</sub></span>(3<span style=\"white-space:nowrap;\"><sup>4</sup></span>)正交试验优化该早餐粉的配方，得到口感细腻、香味浓郁及颜色均匀的复合早餐粉。其结果为：银杏26.9%，黑米22.4%，大豆蛋白粉13.4%，红枣13.4%，低聚果糖5.4%，木糖醇17.9%，柠檬酸0.6%。<br />
To make Ginkgo as main raw material, and black rice, soybean protein powder, jujube, fructo- oli-gose and xylitol as auxiliary materials, a kind of ginkgo composite breakfast powder, which has perbiotic function and is suitable for the elder, was developed. Firstly, ginkgo and black rice were processed by using twin-screw extrusion, respectively, and the heating temperatures of extrusion were optimized. Then, in terms of sensory score, the additions of raw and auxiliary material were chosen in single-factor tests. On this basis, the formula of the breakfast powder was optimized in an orthogonal experiment of four factors and three levels. The composite breakfast powder has deli-cate taste, rich flavor and uniform color. The results were ginkgo 26.9%, black rice 22.4%, soybean protein powder 13.4%, jujube 13.4%, fructo-oligose 5.4%, xyliot 17.9% and citric acid 0.6%.</span> 
</div>
%K 中老年，复合，银杏，黑米，早餐粉，膨化<br>Elderly
%K Composite
%K Ginkgo
%K Black Rice
%K Breakfast Powder
%K Popped
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=18425