本研究以黑糯玉米为主要原料,复合黑豆粉、黑芝麻粉和南瓜粉,以代餐粉的感官品质为评价标准,采用单因素试验结合响应面优化法,开发了一种富含花青素的新型营养代餐粉。结果表明,当黑糯玉米粉、黑豆粉、黑芝麻粉、南瓜粉和麦芽糊精的添加量分别为55%、10%、16%、16%和3%时,制得的代餐粉感官性能最佳,具有良好的冲调特性、色泽均匀、谷香浓郁、口感醇厚,其花青素含量高达39.7 ± 0.01 mg/100 g,表现出良好的抗氧化性能潜质,为黑糯玉米的产品开发提供参考。This study developed a novel anthocyanin-rich nutritional meal replacement powder using black glutinous corn as the primary ingredient, complemented with black bean powder, black sesame powder, and pumpkin powder. The formulation was designed with sensory quality as the evaluation criterion through single-factor experiments combined with response surface optimization methodology. The results indicated that the optimal sensory characteristics were achieved with the following composition: 55% black glutinous corn flour, 10% black bean flour, 16% black sesame flour, 16% pumpkin flour, and 3% maltodextrin. The resultant product exhibited superior reconstitution properties, uniform color distribution, pronounced product development of cereal aroma, and mellow taste profile. Notably, it contained anthocyanins at 39.7 ± 0.01 mg/100 g, suggesting significant antioxidant potential. This research provides a reference for product development of black glutinous corn.
