| 东亚飞蝗营养饼干的研制 |
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| 引用本文： | 孙素玲,张干伟,赵俊仁,王蔚新.东亚飞蝗营养饼干的研制[J].食品研究与开发,2012(6):109-111. |
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| 作者姓名： | 孙素玲 张干伟 赵俊仁 王蔚新 |
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| 作者单位： | 黄冈师范学院化工学院 |
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| 基金项目： | 黄冈师范学院自科项目(No.10CB145) |
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| 摘 要： | 以东亚飞蝗、面粉、油脂、白砂糖等为原料制作东亚飞蝗营养饼干。以感官评定为评价指标,对影响东亚飞蝗营养饼干的主要因素进行研究。单因素试验结果表明较佳的工艺条件为,东亚飞蝗粉的添加量为4%,油脂添加量为10%,白砂糖添加量为30%。正交试验结果表明最佳的工艺条件为,油脂的最适添加量是15%,白砂糖添加量是30%,东亚飞蝗粉的添加量是4%。东亚飞蝗营养饼干最佳工艺配方为,东亚飞蝗粉添加量4%,油脂15%,白砂糖30%。对最佳工艺进行5倍放大实验,制得的东亚飞蝗营养饼干口感疏松香脆,略带蝗虫香味。
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| 关 键 词： | 东亚飞蝗 饼干 工艺 |
Development of Biscuit of Locusta Migrataria Manilensis |
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| SUN Su-ling,ZHANG Gan-wei,ZHAO Jun-ren,WANG Wei-xin.Development of Biscuit of Locusta Migrataria Manilensis[J].Food Research and Developent,2012(6):109-111. |
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| Authors: | SUN Su-ling ZHANG Gan-wei ZHAO Jun-ren WANG Wei-xin |
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| Affiliation: | (College of Chemical Engineering,Huanggang Nomal College,Huanggang 438000,Hubei,China) |
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| Abstract: | The biscuit of Locusta migrataria manilensis were made with Locusta migrataria manilensis,flour,oil,sugar,et al.The effects of formula such as oil-fat,sugar,Locusta migrataria manilensis were studied.The single factor experimental result indicated that the better suitable formula is,the content of Locusta migrataria manilensis is 4 %,the content of oil-fat is 10 %,the content of sugar is 30 %.The orthogonal experimental results indicated that the best formula is,the content of oil-fat is 15 %,the content of sugar is 30 %,and the content of Locusta migrataria manilensis powder is 4 %.The biscuit of Locusta migrataria manilensis made by the best formula tasted well. |
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| Keywords: | Locusta migrataria manilensis biscuit craft |
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