| 麦麸膳食纤维在桃酥中的应用研究 |
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| 引用本文： | 任志远,李鹏飞.麦麸膳食纤维在桃酥中的应用研究[J].现代农业科技,2010(11):338-340. |
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| 作者姓名： | 任志远 李鹏飞 |
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| 作者单位： | 山西农业大学食品学院,山西太谷,030801 |
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| 基金项目： | 山西农业大学科技创新资金 |
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| 摘 要： | 将麦麸中提取的膳食纤维添加到桃酥中,以感官评定为指标,通过正交试验对影响麦麸膳食纤维桃酥的主要因素进行分析,并确定其最佳配方,制作出组织状态均匀一致、酥松爽口、口味油润清香、具有独特风味的麦麸膳食纤维桃酥。
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| 关 键 词： | 麦麸膳食纤维 桃酥 影响 |
Study on Processing Technology of Dietary Fiber in Walnut Cake |
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| Institution: | REN Zhi-yuan LI Peng-fei(Food College,Shanxi Agricultural University,Taigu Shanxi 030801) |
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| Abstract: | The dietary fiber extracted from the wheat gluten was added to the walnut cake.The main factors that affected the walnut cake were analyzed by sense evaluation and orthogonal experiment.The best formula was determined to make the walnut cake with state uniform,soft pine crisp flavors,unique fragrance oil moisten. |
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| Keywords: | dietary fiber walnut cake effect |
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