| 燕麦苏打饼干的研制 |
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| 引用本文： | 陈振家,李玉娥,雷振海,郝利平.燕麦苏打饼干的研制[J].农产品加工．学刊,2011(12):50-52. |
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| 作者姓名： | 陈振家 李玉娥 雷振海 郝利平 |
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| 作者单位： | 1. 山西农业大学食品科学与工程学院,山西太谷,030801
2. 太谷县龙杯食业有限公司,山西太谷,030801 |
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| 基金项目： | 山西农业大学横向科技项目 |
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| 摘 要： | 以面粉为主要原料,添加燕麦粉、麦芽糖醇制作无糖发酵功能饼干。通过单因素试验和正交试验确定了无糖发酵功能饼干的最佳配方。结果表明,其最佳配方为:燕麦15%,大豆油脂9%,食盐1.2%,猪板油5%。
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| 关 键 词： | 苏打饼干 燕麦粉 无糖 保健功能 |
Processing Technology of Funcional Soda Biscuit with Sugarless |
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| Chen Zhenjia,Li Yue,Lei Zhenhai,Hao Liping.Processing Technology of Funcional Soda Biscuit with Sugarless[J].Nongchanpin Jlagong.Xuekan,2011(12):50-52. |
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| Authors: | Chen Zhenjia Li Yue Lei Zhenhai Hao Liping |
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| Institution: | 1(1.College of Food Science & Engineering,Shanxi Agricultural University,Taigu,Shanxi 030801,China; 2.Shanxi Taigu Longbei Food Co.Ltd.,Taigu,Shanxi 030801,China) |
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| Abstract: | Using flour as the master raw material,the production of the sugar-free soda biscuit with oat flour,maltitol and enzyme preparation are studied in this paper.The optimum formula of this biscuit is carried out through the single factor test and orthogonal experiment.The results show that the optimum formula is oat flour 15%,soybean oil 9%,salt 1.2%,leaf lard 5%. |
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| Keywords: | soda biscuit oat flour sugar-free health function |
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