| 苦瓜超微粉营养面包的制作工艺及配方研究 |
| |
| 引用本文： | 刘学俊,井瑞洁,于辉. 苦瓜超微粉营养面包的制作工艺及配方研究[J]. 食品工业, 2011, 0(11) |
| |
| 作者姓名： | 刘学俊 井瑞洁 于辉 |
| |
| 作者单位： | 山东省农业管理干部学院; |
| |
| 基金项目： | 山东省农业科技成果转化项目(鲁科农字[2010]79号) |
| |
| 摘 要： | 探讨了以苦瓜超微粉为原料生产面包的制作工艺。通过正交试验确定了苦瓜超微粉营养面包的最佳配方:300目苦瓜粉添加量3%、食盐0.9%、白砂糖20%、面包改良剂0.4%。并且分析了苦瓜粉对面包品质的影响。研制的面包不仅风味口感俱佳,且营养价值较高。
|
| 关 键 词： | 苦瓜超微粉 面包 正交试验 |
Study on Processing Technology and Formula of Ultramicrosome Bitter Melon Powder Nutrition Bread |
| |
| Liu Xue-jun,Jing Rui-jie,Yu Hui. Study on Processing Technology and Formula of Ultramicrosome Bitter Melon Powder Nutrition Bread[J]. The Food Industry, 2011, 0(11) |
| |
| Authors: | Liu Xue-jun Jing Rui-jie Yu Hui |
| |
| Affiliation: | Liu Xue-jun,Jing Rui-jie,Yu Hui |
| |
| Abstract: | The processing technology of making ultramicrosome bitter melon powder nutrition bread was studied.The optimal formula which was determined by orthogonal experiment showed that: ultramicrosome bitter melon powder 3%,salt 0.9%,sugar 20%,bread improver 0.4%.And the effect of ultramicrosome bitter melon on the quality of the bread was analyzed.The bread not only had a good flavor and taste,but also high nutritive value. |
| |
| Keywords: | ultramicrosome bitter melon powder bread orthogonal experiment |
| 本文献已被 CNKI 等数据库收录！ |
