杨淑雅，管 彤，陆奕成，刘 彤，李 森^*

（上海理工大学医疗器械与食品学院，上海 200093）

摘要：本研究选用无麸质大米、小米、藜麦、绿豆为原料，经挤压膨化和粉碎处理制备一种氨基酸平衡的膳食谷物营养粉。通过对四种原料的冲调性及氨基酸评分研究发现小米和大米的结块率较低，且限制氨基酸为赖氨酸；通过氨基酸互补和冲调性进行配比优化，确定大米∶小米∶藜麦∶绿豆比例为2∶3∶4∶3；然后，通过不同粒度筛选及添加麦芽糊精进行营养粉冲调特性的优化，确定冲调粒度为100目，麦芽糊精添加量为10%。

关键词：挤压膨化；谷物；营养粉；氨基酸评分；冲调性

中图分类号：TS218   文献标识码：A   文章编号：1674-506X（2021）05-0042-0007

Development and Research of Special Dietary Cereal Nutritious Powder with Balanced Amino Acid

YANG Shu-ya, GUAN Tong, LU Yi-cheng, LIU Tong, LI Sen^*

（School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China）

Abstract：The gluten-free raw materials rice, millet, quinoa and mung bean were extruded and superfine ground to prepare for dietary cereal nutritious powder with balanced amino acids. Through the research on the blending and amino acid score of four raw materials, it is found that the caking rate of millet and rice was low, and the limiting amino acid was lysine; The ratio of rice∶millet∶quinoa∶mung bean was determined to be 2∶3∶4∶3 through the optimization of amino acid complementarity and tonality. Then, particle filter and maltodextrin were employed to further optimize the dissolvability of the nutritious powder. Results showed that grinding particle size was 100 mesh and the addition amount of maltodextrin was 10%.

Keywords：extrusion; cereal; nutritious powder; amino acid scoring; dissolvability

doi：10.3969/j.issn.1674-506X.2021.05-007

收稿日期：2021-04-02

基金项目：国家自然科学基金（31901609）；上海理工大学大学生创新创业训练计划（XJ2020297）

作者简介：杨淑雅（1996-），女，硕士研究生。研究方向：食品营养与功能。

*通信作者

引文格式：杨淑雅,管彤,陆奕成,等.氨基酸均衡谷物营养粉的开发与研究[J].食品与发酵科技,2021,57(5):42-48.