| 锌强化苏打饼干的加工工艺研究 |
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| 引用本文： | 卢智.锌强化苏打饼干的加工工艺研究[J].食品工程,2012(2):19-20,37. |
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| 作者姓名： | 卢智 |
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| 作者单位： | 长治职业技术学院,长治,046000 |
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| 摘 要： | 以面粉为主要原料,酵母为发酵剂,研究了苏打饼干的制作工艺,并探讨了酵母用量、食用油用量、膨松剂用量、葡萄糖酸锌添加量等对苏打饼干的影响。最佳生产配方为:酵母2g/100g,食用油14g/100 g,碳酸氢铵0.9 g/100 g,葡萄糖酸锌0.01 g/100 g。
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| 关 键 词： | 葡萄糖酸锌 强化 苏打饼干 |
Research on the process of soda crackers strengthened with zinc |
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| LU Zhi.Research on the process of soda crackers strengthened with zinc[J].Food Engineering,2012(2):19-20,37. |
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| Authors: | LU Zhi |
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| Affiliation: | LU Zhi( Changzhi vocational and technical college, Changzhi 046000, China) |
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| Abstract: | Processing technology of soda crackers was studied by using flour as main raw material and yeast as the starter. The influence of yeast dosage,edible oil amount,leavening agent,and quantity of zinc gluconate on soda crackers was discussed. The best production formula of soda crackers was ：Yeast 2g /100 g, edible oil 14g /lOOg, ammonium bicarbonate 0.9 g/100 g and zinc gluconate 0.01 g/100 g. |
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| Keywords: | glucose sour zinc strengthening soda crackers |
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