| 大豆膳食纤维饼干的研制 |
| |
| 引用本文： | 陈卫梅.大豆膳食纤维饼干的研制[J].农产品加工．学刊,2006(12):61-65. |
| |
| 作者姓名： | 陈卫梅 |
| |
| 作者单位： | 山东省科学技术宣传馆,济南,250011 |
| |
| 摘 要： | 在基本配方的基础上,通过添加富含大豆膳食纤维的豆渣粉,对影响大豆膳食纤维饼干品质的主要因素进行了研究。通过单因素实验,确定了各因素的最适条件;通过正交实验确定了大豆膳食纤维饼干的最佳配方。实验结果表明,大豆膳食纤维饼干的最佳配方为:面粉88%,豆渣粉12%,油脂25%,白砂糖35%,小苏打1.0%,碳酸氢铵0.6%,δ-葡萄糖酸内酯1.2%,单甘酯0.6%,食盐0.4%,香精和水适量。
|
| 关 键 词： | 大豆膳食纤维 饼干 最佳配方 |
| 文章编号： | 1671-9646（2006）12-0061-05 |
| 收稿时间： | 2006-09-27 |
| 修稿时间： | 2006年9月27日 |
Preparation of Soybean Dietary Fiber Biscuit |
| |
| Chen Weimei.Preparation of Soybean Dietary Fiber Biscuit[J].Nongchanpin Jlagong.Xuekan,2006(12):61-65. |
| |
| Authors: | Chen Weimei |
| |
| Abstract: | The factors that affected the quality of soybean dietary fiber biscuit,which were studied by adding soybean waste powder that contained soybean dietary fiber based on the basic formula in this paper. Firstly,it determined the most suitable condition of various factors through the single factor experiments,then determined the best orthogonal experiment. The experimental results indicated that the best formula of the soybean dietary fiber biscuit:flour 88%,soybean waste powder 12%,oil-fat 25%,sugar 35%,soda 1.0%,ammonium bicarnate 0.6%,δ-gluconic acid lactone 1.2%,glycerol monostearate 0.6%,salt 0.4%,and proper essence and. |
| |
| Keywords: | soybean dietary fiber biscuit optimum formula |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
