文献类型：期刊文献

中文题名：女士紫马铃薯冲调营养粉配方优化

英文题名：Formula Optimization of Purple Potato Brewing Nutrition Powder for the women

作者：高娜[1];孙永军[1];李润红[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：9

起止页码：62

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：女性;紫马铃薯;营养粉;配方优化

外文关键词：women; purple potato; nutrition powder; formula optimization

摘要：针对现代女性中普遍存在的缺铁性贫血和肥胖问题,以紫马铃薯全粉、脱脂奶粉、红豆粉、薏米粉和白砂糖为原料,通过单因素试验和正交试验,以感官评价为指标,探索适宜女士食用的紫马铃薯营养粉优质配方.结果表明：当以紫马铃薯全粉8g、脱脂奶粉6g、红豆粉4g、薏米粉4g、白砂糖4g配制时,所得的产品呈均匀的淡紫色,冲调性良好,口感细腻,香甜可口.
Aiming at the prevalence of iron deficiency anemia and obesity in modern women, We used purple potato powder, skimmed milk powder, red bean flour, jobs tears seed flour and white sugar as raw material, sensory evaluation score as main quality assessment index, to explored the good quality optimal formula for the women by single factor and orthogonal experiments. The result showed that the optimum formula of nutrition powder of purple potato is confirmed as follows： purple potato powder 8g, skimmed milk powder 6g, red bean flour 4g, jobs tears seed flour 4g and white sugar 4g. The achieved product was showed uniform lavender, well prepared and delicate taste, sweet and delicious.