摘要
以南瓜绿豆等为原料研制降糖馒头,通过单因素和正交试验确定了南瓜绿豆降糖馒头的配方及工艺为:小麦粉60 g、鲜南瓜30 g、绿豆粉10 g、加水量45 g,醒发时间为40 min,添加低聚木糖量1.3 g。以此工艺及配方制作的馒头具有一定的降糖效果。
Green beans and pumpkin were used for the development of steamed bread. Through single factor and orthogonal experiments we obtained the optimum formula and process of pumpkin green beans steamed bread,which as follows：60 g wheat flour,30 g fresh pumpkin,10 g green bean flour,45 g water,40 min fermentation time,1.3 g XOS. The product had a hypoglycemic effect.
出处
《食品研究与开发》
CAS
北大核心
2016年第20期86-88,共3页
Food Research and Development
关键词
南瓜
绿豆
馒头
降糖
pumpkin
green bean
steamed bread
hypoglycemic effect
