| 无糖大豆纤维饼干生产工艺的研究 |
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| 引用本文： | 陆晓滨,李敬龙,董贝磊,耿建华,刘庆军. 无糖大豆纤维饼干生产工艺的研究[J]. 食品科技, 2003, 0(2): 17-19 |
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| 作者姓名： | 陆晓滨 李敬龙 董贝磊 耿建华 刘庆军 |
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| 作者单位： | 山东轻工业学院食品与生物工程学院,济南,250100 |
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| 摘 要： | 以面粉为主要原料,辅以大豆膳食纤维成分,对无糖纤维饼干的工艺及其影响的主要因素进行了研究。实验结果表明,无糖膳食纤维饼干的最佳配方和工艺参数为:中性蛋白酶的添加量为1.5g/100kg,油脂添加量为15%,膳食纤维粉的添加量为6%,烘烤温度为210℃,烘烤时间6.5min。该产品口感松脆、香甜,特别适合于糖尿病和肥胖症人群食用。
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| 关 键 词： | 无糖 大豆膳食纤维 中性蛋白酶 饼干 |
| 文章编号： | 1005-9989(2003)02-0017-03 |
| 修稿时间： | 2002-10-17 |
Study on technology of sugar- free and soybean dietary fiber biscuit |
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| LU Xiao-bin LI Jing-long DONG Bei-lei GENG Jian-hua LIU Qing-jun. Study on technology of sugar- free and soybean dietary fiber biscuit[J]. Food Science and Technology, 2003, 0(2): 17-19 |
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| Authors: | LU Xiao-bin LI Jing-long DONG Bei-lei GENG Jian-hua LIU Qing-jun |
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| Abstract: | This paper introduces the technology of sugar-free and soybean dietary fiber biscuit by using flour as the main raw mateiral,and mixing it with soybean dietary fiber and neutrase.The best formula and condition of this technology are also determined after studying the influences of all the materials on the quality of biscuit.This kind of biscuit is crisp,fragrant,and is especially suitable for diabetes and obesity patients. |
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| Keywords: | sugar-free soybean dietary fiber neutrase biscuit |
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