摘要
通过向饼干中添加富含膳食纤维的香蕉渣粉,对影响香蕉膳食纤维饼干品质的主要因素进行了研究。通过单因素试验,确定了各因素的最适条件;再通过正交试验确定了香蕉膳食纤维饼干的适宜配方。试验结果表明,香蕉膳食纤维饼干的适宜配方为:面粉100 g,香蕉渣粉12%,油脂18%;白砂糖16%,膨松剂1.2%(小苏打∶碳酸氢铵=1∶0.4,质量比),奶粉2.6%;食盐0.4%,香精和水适量。
The factors that affected the quality of banana dietary fiber biscuit,which were studied by adding banana waste powder that contained banana dietary fiber based on the basic formula in this paper.Firstly,it determined the most suitable condition of various factors through the single factor experiments,then determined the best orthogonal experiment.The experimental results indicated that the optimum formula of the banana dietary fiber biscuit： flour 100 gram,banana waste powder 12 %,oil-fat 18 %,sugar 16 %,leavening agents 1.2 %（soda∶ ammonium bicarnate=1∶0.4,mass ratio）,milk powder 2.6 %,salt 0.4 %,and proper essence and.
出处
《食品研究与开发》
CAS
北大核心
2010年第5期89-92,共4页
Food Research and Development
关键词
香蕉膳食纤维
饼干
适宜配方
banana dietary fiber
biscuit
optimum formula
