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中文摘要：
以小米、黄豆、核桃、葡萄皮、白砂糖和黄原胶为原料研制了一种即食早餐粉,采用混料设计研究了配方中各成分比例对其感官质量的影响,建立各组分配比与感官质量之间的回归模型,分析配方中各成分的互作效应,获得的最优配方为：小米27.76%、黄豆20.00%、核桃仁19.70%、葡萄皮5.00%、白砂糖24.44%、黄原胶3.00%。检测发现,最优配方早餐粉具有一定的自由基清除功效,有较高的抗氧化能力。
英文摘要：
In order to obtain the optimal recipe of functional millet breakfast powder,millet,beans,walnuts,sugar,grape skins and food additives xanthan gum were selected as the raw materials.The effects of different ratio of above components on sensory evaluation value were studied by using mixture design.The regression model on ratio of components and sensory evaluation score was established.The results suggested that the optimal recipe of coarse cereal breakfast powder was millet 27.76%,beans 20.00%,walnuts19.70%,grape skins 5.00%,sugar 24.44%,and xanthan gum 3.00%.Moveover,the optimal formula showed higher capacity for hydroxyl radical scavenging together with higher total antioxidant capacity in vitro test procedure.
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