摘要
以面粉为主料,添加部分用纤维素酶解后的豆渣,再添加鸡蛋、糖等原料制成一种新型豆渣饼干。该饼干膳食纤维含量高、甜度适中、有特殊豆香味、酥而不腻。通过单因素和正交试验得出产品最佳配方,即面粉90g、豆渣粉40g、油20g、鸡蛋80g、纤维素酶0.01%、酶解时间4h、糖40g,苏打0.1g。
The new type of biscuit was based on wheat powe, was developed with fresh bean dregs enzymolied by eellulase , and egg, sugar, and so on was added to.By orthogonal experiment, the best formula were obtained as follow：wheat power 90 g,bean dregs 40 g, fat 20 g, egg 80 g ,cellulase 0.01%,enzymolysis time 4 h,sugar 40 g, soda 0.1 g.
出处
《食品研究与开发》
CAS
北大核心
2009年第10期67-69,共3页
Food Research and Development
关键词
纤维素酶
豆渣
饼干
cellulase
bean dregs
biscuit
