猕猴桃果籽营养饼干的研制

Study on Craft of Kiwi Fruit Seeds Nutrition Biscuit

以猕猴桃果籽粉、小麦粉、白砂糖、植物起酥油及磷脂为原料,研究了猕猴桃果籽营养饼干的最佳生产工艺和操作条件。结果表明:猕猴桃果籽粉20g、小麦粉200g、白砂糖60g、植物起酥油64g、磷脂12g,所得制品风味优良,色泽独特且营养丰富。

The optimal conditions in producing the nutritional kiwi fruit crackers with kiwi fruit powder, wheat powder, sugar, shortening and phospholipids was studied in this paper. And the best formula was： kiwi fruit powder 20 g, wheat powder 200 g, sugar 60 g, shortening 64 g and phospholipids 12 g.