摘要
研究了复合酶对无糖大豆纤维饼干生产工艺的影响。结果表明,戊聚糖酶和中性蛋白酶对无糖大豆纤维饼干的生产工艺有明显的改良作用,在大生产中确定了复合酶适宜的添加量。
In this paper effects of pentopan and nutrase on the processing of soybean dietary fiber and sug ar -free biscuit were studied.The results showed that pentopan and nutrase improved obviously the processing of soybean dietary fiber and sug ar-free biscuit.Optimal dosag es of pentopannd and nutrase were determined in the production of this biscuit.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第7期62-64,共3页
Science and Technology of Food Industry
