| 黑豆营养饼干生产工艺的研究 |
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| 引用本文： | 高雪琴,邓遵义,邱东霞.黑豆营养饼干生产工艺的研究[J].西部粮油科技,2011,36(1):48-51. |
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| 作者姓名： | 高雪琴 邓遵义 邱东霞 |
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| 作者单位： | 河南科技学院;河南工业大学; |
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| 摘 要： | 以面粉为主要原料,通过添加不同比例的黑豆粉研究饼干的生产工艺及对其影响的主要因素。实验结果表明,黑豆饼干的最佳配方和工艺参数为（以面粉和黑豆粉总量为100 g为例）：面粉55 g,黑豆粉45 g,黄油58 g,棉白糖40 g,小苏打0.3 g。
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| 关 键 词： | 黑豆粉 饼干 营养 生产工艺 |
Study on Processing Technology of Black Soybean Nutritional Biscuits |
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| GAO Xueqin,DENG Zunyi,Qiu Dongxia.Study on Processing Technology of Black Soybean Nutritional Biscuits[J].China Western Cereals & Oils Technology,2011,36(1):48-51. |
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| Authors: | GAO Xueqin DENG Zunyi Qiu Dongxia |
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| Affiliation: | GAO Xueqin1,DENG Zunyi2,Qiu Dongxia1(1.Henan Institute of Science and Technology,Xinxiang Henan 453003,2.Henan University of Technology,Zhengzhou 450007) |
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| Abstract: | This paper introduced technology of the black soybean meal biscuit by using flour as the main raw material,and mixing it with different ratio of black soybean meal.The optimal formula and condition of this technology are also determined after studying the influences of all the materials on the quality of biscuit(the total quantity of wheat flour & black soybean meal is 100 g): wheat flour 55 g,black soybean meal 45 g,butter 58 g,sugar 40 g,baking soda 0.3 g. |
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| Keywords: | black soybean meal biscuit nutrition processing technology |
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