| 蜂花粉纤维饼干的研制 |
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| 引用本文： | 龚,蜜 苑晓雷 林晓兰.蜂花粉纤维饼干的研制[J].中国农学通报,2010,26(24):99-102. |
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| 作者姓名： | 龚 蜜 苑晓雷 林晓兰 |
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| 作者单位： | [1]福建农林大学蜂学学院,福州350002 [2]福建农林大学食品科学学院,福州350002 |
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| 基金项目： | 中国农业部现代农业蜂产业技术体系建设专项资金项目 |
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| 摘 要： | 笔者对蜂花粉加工过程中废弃的滤渣合理利用的可行性进行研究。蜂花粉滤渣的主要成分为不可消化吸收的膳食纤维。试验以蜂花粉滤渣、低筋面粉、食用油脂等为材料,利用正交设计研究添加蜂花粉滤渣的纤维饼干的最佳配方。结果表明,12%蜂花粉滤渣、20%大豆油、15%黄奶油,其余原辅料与基本配方相同,所制得的饼干感官最佳,色泽棕黄,口感酥松,香味浓郁,膳食纤维含量为6.5%。将蜂花粉滤渣作为膳食纤维强化剂,使蜂花粉这一宝贵的天然资源得到合理地综合利用。
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| 关 键 词： | 蜂花粉 滤渣 膳食纤维 饼干 |
| 收稿时间： | 2010/6/17 0:00:00 |
| 修稿时间： | 8/3/2010 12:00:00 AM |
Development of Biscuit Made by Bee Pollen Fiber |
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| Gong Mi,Yuan Xiaolei,Lin Xiaolan.Development of Biscuit Made by Bee Pollen Fiber[J].Chinese Agricultural Science Bulletin,2010,26(24):99-102. |
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| Authors: | Gong Mi Yuan Xiaolei Lin Xiaolan |
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| Institution: | 1 College of Bee Science, Fujian Agriculture and Forestry University, Fuzhou 350002; 2 College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002 ) |
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| Abstract: | In this paper, the reasonable use feasibility of filtration residue received during processing of bee pollen was studied. The main components of filtration residue of bee pollen are dietary fiber, which can not be digested. The optimum ingredient of biscuit of dietary fiber with using the filtration residue of bee pollen was studied by an orthogonal design. The results indicated that the best ingredient was as follows： filtration residue of pollen 12%, soybean oil 20%, yellow butter 15%, others was same as basic ingredient. This kind of biscuit was tan, light, crisp, and fragrant. The content of dietary fiber was 6.5%. Filtration residue of bee pollen can be used as the additives of dietary fiber biscuit. Improving the nutritional value of dietary fiber biscuit, the valuable natural bee pollen are reasonable utilized. |
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| Keywords: | bee pollen filtration residue dietary fiber biscuit |
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