文献类型：期刊文献

中文题名：冲调型紫马铃薯营养粉配方研制

英文题名：Formula Production of Purple Potato Nutrition Powder

作者：高娜[1];李润红[1];贺莉萍[1];陈菊萍[1]

第一作者：高娜

机构：[1]甘肃中医药大学定西校区生化系,甘肃定西743000

第一机构：甘肃中医药大学定西校区

年份：2016

卷号：0

期号：8

起止页码：59

中文期刊名：中国食品工业

外文期刊名：China Food Industry

语种：中文

中文关键词：紫马铃薯全粉;配方优化;感官评价

外文关键词：purple potato powder; formula optimization; sensory evaluation

摘要：本文以紫色马铃薯全粉、奶粉、黄豆粉和白砂糖为原料，设计四因素3水平正交试验，以感官评价为指标，探索一种适于学生食用的冲调营养粉配方。结果显示：当以紫马铃薯全粉10g，奶粉8g，黄豆粉6g，白砂糖6g配制时，所得的产品呈深灰色，有紫色光泽，j中调性良好，口感细腻，风味协调，营养丰富。
In this paper, purple potato powder, milk, soybean powder and sugar were used to design an orthogonal test with four factors and three levels. For sensory evaluation the index, we prepared to explore a kind of nutrition powder of purple potato which is suitable for students. The result showed that the optimum formula of nutrition powder of purple potato is confirmed as follows： purple potato powder lOg, milk 8g, soybean powder 6g and sugar 6g. The achieved product was dark gray, has purple shiny, nice dissolution, delicate taste, flavor coordination and nutrition abundance.