55工艺技术《食品工业》2023年第44卷第4期基于感官评价的以红枣膳食纤维为基料的代餐粉制备工艺耿浩然1，纪旭阳1，田泽宇1，高骏1，赵智慧1,2*1.河北农业大学园艺学院（保定071001）；2.河北农业大学中国枣研究中心（保定071001）摘要以红枣膳食纤维粉、红豆薏米粉、白芝麻粉、麦麸为主要原料,藕粉、腰果碎、木糖醇为辅料,优化红枣膳食纤维为基料的代餐粉制备工艺。以感官评分为主要指标,通过单因素试验和正交试验对代餐粉的配方进行优化,并对最优配方代餐粉的冲调性进行了测定。结果表明,以枣膳食纤维为基料的代餐粉最佳配方是红枣粉7g、白芝麻粉5g、红豆薏米粉3g、麦麸粉2g、藕粉2g、木糖醇1.5g、腰果碎1g,此代餐粉经过80℃热水冲调后,口感最佳,分散性较好,搅拌后迅速解分散不结块,可满足上班族和女性的饱腹需要,具有潜在的减肥瘦身的作用。关键词红枣膳食纤维;代餐粉;正交试验;饱腹PreparationTechnologyofMealReplacementPowderBasedonRedJujubeDietaryFiberBasedonSensoryEvaluationGENGHaoran1,JIXuyang1,TIANZeyu1,GAOJun1,ZHAOZhihui1,2*1.CollegeofHorticulture,HebeiAgriculturalUniversity(Baoding071001);2.ResearchCenterofChineseJujube,HebeiAgriculturalUniversity(Baoding071001)AbstractTakingjujubedietaryfiberpowder,redbeanbarleypowder,whitesesamepowderandwheatbranasthemainrawmaterials,lotusrootpowder,cashewnutchipsandxylitolasthesupplementarymaterials,thepreparationtechnologyofmealsubstitutepowderbyredjujubedietaryfiberwasoptimized.Withsensoryscoreasthemainindex,theformulaofmealsubstitutepowderwasoptimizedthroughsinglefactortestandorthogonaltest.Theresultsshowedthatthebestformulaofthemealsubstitutepowderbasedonjujubedietaryfiberwas7greddatepowder,5gwhitesesamepowder,3gredbeanandpearlbarleypowder,2gwheatbranpowder,2glotusrootpowder,1.5gxylitol,and1gcashewnutchips.Thismealsubstitutepowderhadthebesttasteandgooddispersionafterbeingmixedwithhotwaterat80℃.Aftermixing,itwasquicklydispersedanddidnotagglomerate.Thismealsubstitutepowderbasedonjujubedietaryfibercouldmeettheneedsofofficeworkersandwomen,andhadapotentialroleinweightloss.Keywordsredjujubedietaryfiber;mealreplacementpowder;orthogonaltest;fullstomach*通信作者红枣（ZiziphusjujubaMill....
