绿茶麦胚代餐粉的配制及流变学特性研究

以小麦胚芽、绿茶粉、乳清蛋白粉及木糖醇为原料,研制一种营养丰富且口感美味的复合代餐粉。通过单因素试验和L9(34)正交试验对代餐粉配方进行优化设计,得到最佳配方为小麦胚芽粉14 g、绿茶粉4 g、乳清蛋白粉9 g和木糖醇3 g。该组合的产品兼具茶香和奶香味,口感柔顺、滋味甘甜。此外,对产品的营养成分和流变学特性进行分析。流变特性研究表明,绿茶粉会增加代餐产品的静态黏度,同时会降低弹性模量G’和黏性模量G’’。

Composition and Rheological Analysis of Meal Replacement Powder of Green Tea and Wheat Germ

With wheat germ,green tea powder,whey protein powder and xylitol as raw materials,a kind of nutritious and delicious meal replacement was developed. The formula of meal replacement powder was optimized by single factor experiment and L9(34)orthogonal experiment. The results showed that the best formula was wheat germ powder 14 g,green tea powder 4 g,whey protein powder 9 g and xylitol 3 g. This product was full of tea and milk flavor,with a soft and sweet taste. In addition,the nutritional composition and rheological properties of the product were analyzed in this experiment. The rheological properties showed that green tea powder increased the static viscosity of meal replacement products,while reduced the storage modulus(G’)and loss modulus(G’’).