摘要
采用二次焙烤法生产工艺,通过单因素试验和正交试验对影响牛蒡营养棒的品质的主要因素进行分析,确定了牛蒡营养棒的最佳配方。结果表明:在牛蒡粉添加量18%、焙烤温度180℃、焙烤时间22min时,产品的品质最好。并对营养棒中的可溶性膳食纤维、脂肪、蛋白质、灰分、水分进行了测定。
This study was aimed at developing the processing technology of burdock nutritional bar. A procedure of secondary baking was adopted and the factors influencing the quality of nutritional bar was investigated though a single factor test and orthogonal experiment design. The results showed that the baking condition under 18% of burhock useage at 180 ℃ for 22 min gave a best sensory and textual quality. The product tasted fine and the quality is good. Chemical analysis was performed on the contents of soluble dietary fiber, fat, protein, ash, water of nutritional bar.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第24期488-490,共3页
Food Science
关键词
牛蒡
营养棒
可溶性膳食纤维
burdock
nutritional bar
soluble dietary fiber
