富硒酵母在曲奇饼干中的应用

Application of Selenium-enriched Yeast in Cookies

在曲奇饼干的制作过程中加入了富硒酵母,考察了富硒酵母的不同加入量对饼干综合感官评价与理化指标(水分、酸价与过氧化值)的影响。实验结果显示,适量富硒酵母的添加(≤200μg/kg,以硒计),对饼干的综合感官评价与理化指标无显著影响,富硒酵母可以作为硒营养强化原料应用于曲奇饼干制品中。

Selenium-enriched yeast was added in the process of biscuit-making, the comprehensive sensory evaluation along with the physical and chemical indicators （moisture, acid value and peroxide value） of the cookies were studied as different amounts of selenium-enriched yeast were added. Experimental results showed that a moderate addition of selenium-enriched yeast （~〈2001zg/kg, Se） had no significant impact on the comprehensive sensory evaluation and the physical and chemical parameters of the cookies. Selenium yeast ould be used as a selenium fortified raw material in the biscuit.