【摘要】 为提高柑橘皮渣废弃物的利用价值，并开发一款具有低热量和高膳食纤维的基料，该研究拟以脐橙皮渣为主要原料，以菊粉、麦芽糊精和蔗糖聚酯为3种油脂替代品，以低聚异麦芽糖、山梨糖醇、麦芽糖醇、木糖醇和甘露糖醇为5种蔗糖替代品，以南瓜泥作为高膳食纤维辅料，通过单因素试验和单形重心试验进行配方优化，以质构最小值、感官评分最大值为原则，确定低热量、高膳食纤维脐橙皮渣基料的最优配方：配方一为脐橙皮渣浆62.0%、南瓜泥15.0%、麦芽糖醇17.0%、植物油4.0%、菊粉0.5%、玉米淀粉1.5%;配方二为脐橙皮渣浆57.0%、南瓜泥20.0%、蔗糖4.2%、低聚异麦芽糖5.8%、麦芽糖醇7.0%、植物油4.0%、菊粉0.5%、玉米淀粉1.5%。该研究为新型健康基料产品的开发奠定了理论基础。更多还原

【Abstract】 In order to improve the utilization value of citrus peel residue waste and develop a basic material with low calorie and high dietary fiber, in this study, with navel orange peel residue as the main raw material, inulin, maltodextrin and sucrose polyester as three kinds of fat substitutes, isomaltooligosaccharide, sorbitol, maltitol, xylitol and mannitol as five kinds of sucrose substitutes, and pumpkin puree as a high-dietary fiber auxiliary material, single factor test and simplex centroid test are conducted to optimize the formula. Based on the principle of the minimum value of texture and the maximum value of sensory score, the optimal formulas of low-calorie and high-dietary fiber navel orange peel residue basic material are determined as follows: Formula 1 is navel orange peel residue slurry of 62.0%, pumpkin puree of 15.0%, maltitol of 17.0%, vegetable oil of 4.0%, inulin of 0.5% and corn starch of 1.5%; Formula 2 is navel orange peel residue slurry of 57.0%, pumpkin puree of 20.0%, sucrose of 4.2%, isomaltooligosaccharide of 5.8%, maltitol of 7.0%, vegetable oil of 4.0%, inulin of 0.5% and corn starch of 1.5%. This study has laid a theoretical foundation for the development of new healthy basic material products.更多还原