| 营养板栗酥饼的创新研制 |
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| 引用本文： | 张瑞菊,杨海莹,苏雷,马玉贞,张洪坤.营养板栗酥饼的创新研制[J].粮油加工,2014(10):54-55. |
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| 作者姓名： | 张瑞菊 杨海莹 苏雷 马玉贞 张洪坤 |
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| 作者单位： | 山东商业职业技术学院; |
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| 摘 要： | 从膳食营养保健理念出发,用正交试验设计制作的板栗酥饼,内部结构细密、口感好,富有板栗的滋味和香味。营养成分分析结果表明：板栗酥饼低糖、低脂和膳食纤维含量高,是酥性类糕点的创新与提升产品。
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| 关 键 词： | 板栗 营养酥饼 创新研制 |
Innovation Development of Nutrition Chestnut Pastries |
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| Zhang Ruiju,Yang Haiying,Su Lei,Ma Yuzhen,Zhang Hongkun.Innovation Development of Nutrition Chestnut Pastries[J].Cereals and Oils Processing,2014(10):54-55. |
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| Authors: | Zhang Ruiju Yang Haiying Su Lei Ma Yuzhen Zhang Hongkun |
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| Affiliation: | (Shandong Znstitute of Commerce And Technology, Jinan Shandong 250103) |
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| Abstract: | Starting from the dietary nutrition health concept, chestnut pastries, which made by orthogonal test design, had some features, like fine texture, good taste and rich in chestnuts flavor and fragrance. Nutrients analysis results showed that chestnut pastries were less sugar, low fat and high dietary fiber. Development of chinese chestnut pastries was innovation and product promotion for pastries. |
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| Keywords: | Chinese chestnut Nutrition pastries Innovation development |
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