| 高纤维南瓜酥生产工艺条件的研究 |
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| 引用本文： | 王鹏霄,董奎元. 高纤维南瓜酥生产工艺条件的研究[J]. 山西农业大学学报(社会科学版), 2007, 0(Z2) |
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| 作者姓名： | 王鹏霄 董奎元 |
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| 作者单位： | 山西农业大学食品科学与工程学院 山西太谷030801 |
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| 摘 要： | 南瓜具有营养和保健作用,豆渣粉中含有丰富的纤维素,可促进人体对食物的消化吸收。本文主要介绍了高纤维南瓜酥的加工工艺过程,以南瓜,豆渣粉为主要原料,可制作同高纤维南瓜酥。通过单因素实验及正交实验,优选出该产品的最佳配方为:面粉100 g、豆渣粉25 g、南瓜60 g、植物油60 g、糖40 g、鸡蛋37 g、小苏打2.5 g、食用碳酸氢氨2.5 g。高纤维南瓜酥集营养、保健、休闲与一体,是一种适应现代人生活节奏的理想食品。
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| 关 键 词： | 南瓜 纤维素 生产工艺 |
Study on Processing Technology and Condition of High Cellulose Pumpkin Shortbread |
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| WANG Peng-xiao et al.. Study on Processing Technology and Condition of High Cellulose Pumpkin Shortbread[J]. Journal of Shanxi Agricultural University:Social Science Edition, 2007, 0(Z2) |
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| Authors: | WANG Peng-xiao et al. |
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| Abstract: | Pumpkin has nutrition and health functions.Soybean residue contains a large quantity of food cellulose.The paper introduced the technological process of making high cellulose pumpkin shortbread and obtained the optimal formula through orthogonal experiment.The optimum is the wheat flour 105 g;soybean residue powder 20 g;pumpkin 60 g;vegetable oil 60 g;sugar 40 g;egg 37 g;NaHCO3 25 g;NH4H CO3 2.5 g.High cellulose pumpkin shortbread will be an ideal health food. |
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| Keywords: | Pumpkin Soybean Processing technology |
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