| 玉米芯粉制作曲奇饼干的工艺研究 |
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| 引用本文： | 蒋立勤,张晓玲,胡均力,丁宇霞,何挺. 玉米芯粉制作曲奇饼干的工艺研究[J]. 现代食品科技, 2008, 24(2): 150-152 |
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| 作者姓名： | 蒋立勤 张晓玲 胡均力 丁宇霞 何挺 |
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| 作者单位： | 浙江中医药大学药学院,浙江,杭州,310053;浙江中医药大学药学院,浙江,杭州,310053;浙江中医药大学药学院,浙江,杭州,310053;浙江中医药大学药学院,浙江,杭州,310053;浙江中医药大学药学院,浙江,杭州,310053 |
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| 基金项目： | 浙江中医药大学科研基金重点项目 |
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| 摘 要： | 对玉米加工的副产品-玉米芯制作富含膳食纤维的曲奇饼干进行了研究.结果表明:面粉与玉米芯粉比例为7:3,粉料与黄油、糖、鸡蛋比例分别为1:0.65、1:0.25、1:0.35时制得的曲奇饼干富含膳食纤维,饼干外形平整、花纹清晰、口感酥松、风味和感官都较为理想.
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| 关 键 词： | 玉米芯 膳食纤维 曲奇饼干 正交试验 工艺. |
| 文章编号： | 1673-9078(2008)02-0150-03 |
| 收稿时间： | 2007-11-02 |
| 修稿时间： | 2007-11-02 |
Preparation of Cookie using Maize Core Powder |
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| JIANG Li-qin,ZHANG Xiao-lin,HU Jun-li,DING Yu-xi,HE Ting. Preparation of Cookie using Maize Core Powder[J]. Modern Food Science & Technology, 2008, 24(2): 150-152 |
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| Authors: | JIANG Li-qin ZHANG Xiao-lin HU Jun-li DING Yu-xi HE Ting |
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| Affiliation: | (College of Pharmacy, Zhejiang Traditional Chinese Medicine University, Hangzhou 310053, China) |
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| Abstract: | A new kind of cookie made by maize core powder (MCP) was studied. The best ratio of wheat powder to MCP, ratios of the main material to butter, sugar and egg were 7:3, 1:0.65, 1:0.25 and 1:0.35, respectively. The achieved cookies were rich in dietary fiber and had nice flavor. |
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| Keywords: | maize core dietary fiber cookie orthogonal design method technology |
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