摘要
探讨了麦麸膳食纤维软糖的制备工艺,由实验得知软糖的最佳工艺参数为麦麸膳食纤维为5%、卡拉胶为2.5%、甜味料为85%(蔗糖与淀粉糖浆比为1.51∶)。
The technology for preparation of soft candy with dietary fiber from wheat bran was studied, Through experiments optimum process parameters were found： dietary fiber from wheat bran 5%, carrageenan 2.5%, sweeteners 85%（the ratio of sucrose and amylum syrup is 1.5：1）.
出处
《食品科技》
CAS
北大核心
2006年第6期75-76,90,共3页
Food Science and Technology
关键词
麦麸
膳食纤维
软糖
工艺参数
wheat bran
dietary fiber
soft candy
process parameters
