| 低糖型板栗饼干的研制 |
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| 引用本文： | 李飞.低糖型板栗饼干的研制[J].农业科技与装备,2021(1). |
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| 作者姓名： | 李飞 |
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| 作者单位： | 信阳农林学院 |
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| 摘 要： | 以板栗粉和小麦粉为原料,加入木糖醇,采用传统工艺制作低糖型板栗饼干。选取板栗粉添加量、木糖醇添加量、黄油添加量及焙烤时间4个因素,通过单因素试验和正交试验优化制作工艺。结果表明:最佳工艺参数为板栗粉添加量40%、木糖醇添加量25%、黄油添加量45%、焙烤时间14 min。低糖型板栗饼干口感清甜,酥而不焦,营养健康,老少皆宜,可以满足人们对美味与健康的追求。
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| 关 键 词： | 饼干 板栗 低糖 工艺 |
Development of Low Sugar Chestnut Biscuit |
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| LI Fei.Development of Low Sugar Chestnut Biscuit[J].Agricultural Science & Technology and Equipment,2021(1). |
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| Authors: | LI Fei |
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| Institution: | (Xinyang Agriculture and Forestry University,Xinyang Henan 464000,China) |
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| Abstract: | In this experiment,using chestnut powder and wheat flour as raw materials,adding xylitol,the low sugar chestnut biscuit was baked by traditional technology.Four factors,such as chestnut powder,xylitol,butter and baking time,were selected to optimize the production process by single factor test and orthogonal test.The results showed that:The best processing parameters of low sugar chestnut biscuits were 40% of chestnut powder,25% of xylitol,45% of butter and 14 minutes of baking time.Low sugar chestnut biscuits taste clear and sweet,crisp but not scorched,nutritious and healthy,suitable for all ages,which can meet people's pursuit of delicacy and health. |
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| Keywords: | biscuit chestnut low sugar healthy |
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