| 儿童营养馒头的研制 |
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| 引用本文： | 程杰顺,张筱璐,何伊凡,张静静,唐能堰.儿童营养馒头的研制[J].农产品加工．学刊,2011(1):53-55,80. |
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| 作者姓名： | 程杰顺 张筱璐 何伊凡 张静静 唐能堰 |
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| 作者单位： | 合肥工业大学生物与食品工程学院; |
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| 基金项目： | 合肥工业大学大学生创新基金(2009CXSY213) |
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| 摘 要： | 儿童营养馒头的开发意义重大。通过向面粉中添加鸡蛋、奶粉等制作的馒头,能满足儿童对维生素、矿物质和氨基酸等营养素的需求。研究确定了儿童速食营养馒头的最优工艺为:加水量45%,鸡蛋添加量12.5%,奶粉添加量15%。
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| 关 键 词： | 鸡蛋 奶粉 儿童营养 馒头 |
A Study on Steamed Bread for Enfant Nutrition |
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| Cheng Jieshun,Zhang Xiaolu,He Yifan,Zhang Jingjing,Tang Nengyan.A Study on Steamed Bread for Enfant Nutrition[J].Nongchanpin Jlagong.Xuekan,2011(1):53-55,80. |
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| Authors: | Cheng Jieshun Zhang Xiaolu He Yifan Zhang Jingjing Tang Nengyan |
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| Institution: | Cheng Jieshun,Zhang Xiaolu,He Yifan,Zhang Jingjing,Tang Nengyan(School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei,Anhui 230009,China) |
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| Abstract: | It is of great importance to develop the instant steamed bread for enfant nutrition.To meet nutrient demands of vitamin,mineral and amino acid,the instant steamed bread could be prepared by adding eggs and milk powder to flour at the following optimal process parameters:water 45%,eggs 12.5%,milk powder 15%. |
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| Keywords: | eggs milk powder enfant nutrition steamed bread |
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