摘要
研究南瓜、糜子粉、木糖醇及低聚果糖等主要原辅料对低热量南瓜糜子饼干品质的影响,确定最佳工艺为糜子粉用量25 g,南瓜用量7 g,低聚果糖用量1 g,木糖醇用量5 g,植物油用量4 g,水适量,低热量南瓜糜子饼干感官品质良好、颜色亮黄,南瓜风味显著。
This article reachered the effects of the main raw materials such as pumpkin,prosomiliet flour,xylitol and fructo oligosaccharides on the quality of low calorie pumpkin whole wheat biscuits,and the best technology to determine the low calorie pumpkin whole wheat crackers.Finally,the optimal formula for the development of low-calorie pumpkin whole-grain biscuits by orthogonal experiment was as follows:prosomillet 25 g,pumpkin 7 g,fructo oligosaccharides 1 g,xylitol 5 g,vegetable oil 4 g and water amount to ensure its high quality and best tasty.
作者
王立霞
朱丹妮
黄炯丽
安小艳
谢月娥
WANG Lixia;ZHU Danni;HUANG Jiongli;AN Xiaoyan;XIE Yuee(School of Life Science and Food Egineering,Shaaxi Xueqin Normal University,Xi'nan,Shaaxi 710100,China)
出处
《农产品加工》
2018年第7期1-3,7,共4页
Farm Products Processing
基金
大学生创新训练计划项目(2796
2017DC083
2017DC053)
陕西省科技计划项目(2017NY-142)
陕西学前师范学院科研基金项目(2015YBKJ029)
学前教育发展研究中心项目(JD2016S14)
关键词
低聚果糖
南瓜
糜子
饼干
研制
fructo oligosaccharides
pumpkin
prosomillet
cookies
development
