| 无糖发酵功能饼干加工技术的研究 |
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| 引用本文： | 陈振家,李玉娥,雷振海,郝利平.无糖发酵功能饼干加工技术的研究[J].山西农业大学学报(自然科学版),2011,31(3):243-246. |
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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. 山西省太谷县龙杯食业有限公司,山西太谷,030800 |
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| 基金项目： | 山西农业大学横向科技项目(2011HX03) |
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| 摘 要： | 以面粉为主要原料,添加燕麦粉、麦芽糖醇和松化酶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优工艺参数。结果表明:制作无糖发酵功能饼干的最佳工艺条件为:燕麦15%,麦芽糖醇10%,发酵3.5h,夹酥6次。
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| 关 键 词： | 饼干 燕麦粉 麦芽糖醇 保健功能 |
Study on Processing Technology of Functional Sugar-Free Soda Biscuit |
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| CHEN Zhen-jia,LI Yu-e,LEI Zhen-hai,HAO Li-ping.Study on Processing Technology of Functional Sugar-Free Soda Biscuit[J].Journal of Shanxi Agricultural University,2011,31(3):243-246. |
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| Authors: | CHEN Zhen-jia LI Yu-e LEI Zhen-hai HAO Li-ping |
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| Institution: | CHEN Zhen-jia1,LI Yu-e1,LEI Zhen-hai2,HAO Li-ping1(1.College of Food Science and Engineering,Shanxi Agricultural University,Taigu Shanxi 030801,China,2.Taigu Longbei Food Limited Company in Shanxi,Taigu Shanxi 030800,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 was studied.The optimum technological parameters of this biscuit were analyzed through the single factor test and orthogonal experiment.The results showed that the optimum process parameters were: oat flour 15%,maltitol 10%,fermentation time 3.5 h,clipping 6 times. |
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| Keywords: | Biscuit Oat flour Maltitol Health function |
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