米糠和香附饼代餐粉的工艺优化。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-08-06 DOI:10.1002/jsfa.70113

Suxi Wu, Miao Xiong, Yuexing Li, Yongjian Cai, Yun Chen, Yingxi Wang

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引用次数: 0

摘要

背景：本研究旨在通过添加米糠（RB）和塞柏饼（CEC）来提高代餐粉的营养价值，以满足减肥人群的膳食需求。采用单因素试验和响应面法Box-Behnken设计优化代餐粉的制备条件。结果：超声辅助微波治疗RB具有较好的稳定性。超声时间为16.29 min，微波时间为103.81 s，微波功率为600.15 W。米糠脱脂率为75.5±0.9%，过氧化物酶残留活性为11.7±0.1%。最佳CEC参数为：NaOH浓度为40.4 g kg-1，浴温为82.32℃，浴时间为39.67 min。两个模型具有较强的相关性，决定系数（r2）分别为0.9809和0.9884。代餐粉的最佳配方为RB 27%、CEC 33%、赤藓糖醇19%、魔芋粉9%、大豆分离蛋白7%。最优条件下，综合评分为88.39分。结论：优化后的代餐粉具有较高的综合评分和感官接受度。本研究为代餐粉的工业化生产提供了理论依据。©2025化学工业协会。

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Process optimization of meal replacement powder based on rice bran and Cyperus esculentus L. cake.

Background: This study aims to improve the nutritional value of meal replacement powder by incorporating rice bran (RB) and Cyperus esculentus L. cake (CEC) to meet the dietary needs of individuals seeking to lose weight. The conditions of the meal replacement powder were optimized using single-factor experiment and the Box-Behnken design of response surface methodology.

Results: The findings of our study demonstrated that ultrasonic-assisted microwave treatment of RB exhibits greater stability compared to other methods. The optimal RB parameters were an ultrasonic time of 16.29 min, a microwave time of 103.81 s and a microwave power of 600.15 W. The degreasing rate of rice bran was 75.5 ± 0.9%, whereas the residual activity of peroxidase was 11.7 ± 0.1%. The optimum CEC parameters were: NaOH concentration of 40.4 g kg^-1, bath temperature of 82.32 °C and bath time of 39.67 min. The two models exhibited a strong correlation, with determination coefficients (r²) of 0.9809 and 0.9884, respectively. The optimal formulation for the meal replacement powder consisted of 27% RB, 33% CEC, 19% erythritol, 9% konjac powder and 7% soy protein isolate. Under optimal conditions, the comprehensive score was 88.39.

Conclusion: The optimized meal replacement powder had greater comprehensive score and sensory acceptability. The present study provides a theoretical basis for the industrial production of meal replacement powder. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.