摘要
经处理后的苜蓿粉可直接添加到食品中。试验结果表明,苜蓿干燥的最佳工艺条件为90℃、3h,最终水分为2.42%。在制作普通韧性饼干的配方中添加1%的苜蓿粉、4%的膨松剂和10%的奶油,经170℃的烘烤后所制得的苜蓿饼干品质最佳。苜蓿饼干的膳食纤维含量为4.38%,高于普通饼干。
Alfalfa powder,which is made by blanching and drying alfalfa,can be added to foods directly.The experiment results show that the optimum technological condition is to dry alfalfa at 90℃ for 3 hours and keep the final moisture content at 2.42%.Alfalfa biscuits of the best quality can be made by adding 1% alfalfa powder,4% swelling agent,and 10% butter in the ordinary hard biscuit recipe.The baking temperature is170℃.Dietary fiber content of alfalfa biscuits is 4.38%,which is higher than that of hard biscuits.
出处
《扬州大学烹饪学报》
2014年第2期61-64,共4页
Cuisine Journal of Yangzhou University
基金
扬州大学学术科技创新基金(B13219)
关键词
苜蓿
干燥
饼干
膳食纤维
alfalfa
drying
biscuit
dietary fiber
