摘要
以改良酥性饼干配方为基础,添加具有保健功能的药食兼用食材陈皮、山楂、山药、木糖醇,研发适合儿童食用且具有健脾养胃功能的酥性饼干。在单因素试验基础上进行正交试验,确定儿童健脾养胃酥性饼干的最佳配方工艺,结果为:陈皮用量1.2%,山楂用量0.6%,山药用量2.4%,木糖醇用量6.0%,配合酥性饼干基础配方在烘烤工艺烘烤温度190℃,烘烤时间18 min的条件下可得到最优的饼干产品。
The tonifying spleen and nourishing the stomach short biscuit were developed by adding health-care medicinal materials, such as dried tangerine peel, crataegus, dioscoreae, xylitol. etc. On the basis of single factor experiment, orthogonal experiments, the processing technology of crisp biscuit of being good to stomach for children were optimized. The results showed that： dried tangerine peel addition 1.2 %,crataegus addition 0.6 %, dioscoreae addition 2.4 %, xylitol addition 6.0 % combined with the basic formula of short biscuit under condition of baking temperature 190 ℃,baking time 18 min could get the best quality.
出处
《食品研究与开发》
CAS
北大核心
2016年第1期72-75,共4页
Food Research and Development
关键词
酥性饼干
陈皮
山楂
山药
short biscuits
dried tangerine peel
crataegus
dioscoreae
