低糖低脂冬瓜皮粉桃酥的研制

为充分利用冬瓜废弃物,以冬瓜皮为主要原料,对低糖、低脂冬瓜皮桃酥的制作工艺进行探讨,研究不同冬瓜皮粉添加量、色拉油添加量以及蔗糖添加量对冬瓜皮粉桃酥感官品质的影响,通过单因素试验和正交试验优化冬瓜皮粉桃酥的最佳制作工艺。研究结果表明,冬瓜皮粉桃酥的最佳工艺配方为:冬瓜皮粉添加量为20%,色拉油添加量为35%,蔗糖添加量为40%。该研究为冬瓜皮废弃物再利用及低糖、低脂食品的研发提供理论依据,具有较大的市场潜力和广阔的发展前景。

Development of Low-sugar and Low-fat Benincasa hispida Powder Walnut Cakes

In order to make used of Benincasa hispida waste , using Benincasa hispida powder as raw mate-rial, the producing techniques of low-sugar and low-fat walnut cakes was studied.The influence of Benincasa hispida powder walnut cakes sensory score in different Benincasa hispida powder adding quantity , salad oil ad-ditives, and sucrose content were studied.Through single factor experiment and orthogonal test , the feasible processing conditions and parameter were ascertained.The results showed that the best manufacturing technolo-gy and formula of Benincasa hispida powder walnut cakes was:Benincasa hispida powder 20%,salad oil 35%, sugar 40%.This experiment results can provide a technical basis for low-sugar and low-fat food and it has great market potential and broad prospects for development.