[目的]开发一种营养丰富、方便饮用、保健作用良好的速溶型营养藕粉.[方法]以超微粉碎藕粉为原料,蔗糖、大豆蛋白、核桃粉和草莓香精为辅料制作速溶型营养藕粉；以感官评分为评价指标,通过单因素来确定原辅料添加量,并在此基础上通过正交试验确定速溶藕粉最佳调配方案.[结果]速溶藕粉最佳的调配方案为:超微粉碎藕粉35％,蔗糖20％,大豆蛋白10％,核桃粉12％,麦芽糊精23％,草莓香精0.08％,原辅料在70℃下进行调配.[结论]研究制得的速溶型营养藕粉口感较佳,冲调后具有良好的色泽、风味与稳定性.%[ Objective ] To develop an instant beverage of lotus root powder with advantages of nutritious, convenient and hygienica. [ Method] With superfine, comminution of lotus root starch as material, sucrose, soybean protein, walnut powder and strawberry flavoring as the accessories , an instant beverage of lotus root powder was developed. With a sensory score as an evaluation index, the additions of the accessories were obtained by single factor. On this basis, the best conditions were obtained by orthogonal test. [Result] The best formula was; lotus root powder 35% , sucrose 20% , soybean protein power 10% , walnut powder 12% , maltodextrin 23% , and strawberry flavoring 0. 08% under the temperature of 70℃. [ Conclusion] The obtained instant beverage of lotus root powder has good color, flavor and stability.
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