| 婴幼儿营养强化棒的工艺研究 |
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| 引用本文： | 黄利华,赵力超,刘欣,张业辉,冼艳明.婴幼儿营养强化棒的工艺研究[J].现代食品科技,2009,25(2). |
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| 作者姓名： | 黄利华 赵力超 刘欣 张业辉 冼艳明 |
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| 作者单位： | 1. 华南农业大学食品学院,广东,广州,510642
2. 华南理工大学轻工与食品学院,广东,广州,510640 |
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| 摘 要： | 耍幼儿营养强化棒作为一种新兴的儿童食品,因其有利于婴幼儿牙齿的发育,补充生长所需的营养而倍受青睐.营养强化棒以低筋面粉为主料,配以黄豆粉、胡萝卜粉、马铃薯淀粉、麦芽糊精、酵母等辅料而制成.本文重点研究了酵母添加量、发酵时间、烘烤温度、时间,麦芽糊精添加量及各种营养粉的配比对产品品质的影响.结果表明:低筋面粉100g,水48g,黄豆粉、胡萝卜粉、马铃薯淀粉各2.5g,麦芽糊精1.5g,酵母0.2g,食盐、葡萄糖、脱脂奶粉各1 g,柠檬酸0.02g,发酵70min,烘烤温度120℃,烘烤80 min制得营养强化棒感官评价最好.
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| 关 键 词： | 婴幼儿 营养强化棒 工艺 感官评价 |
Preparation of a New Infant Nutrition-enhanced Rusk |
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| HUANG Li-hua,ZHAO Li-chao,LIU Xin,ZHANG Ye-hui,XIAN Yan-ming.Preparation of a New Infant Nutrition-enhanced Rusk[J].Modern Food Science & Technology,2009,25(2). |
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| Authors: | HUANG Li-hua ZHAO Li-chao LIU Xin ZHANG Ye-hui XIAN Yan-ming |
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| Affiliation: | 1.College of Food Science;South China Agricultural University;Guangzhou510642;China;2.College of Light Industry and Food Sciences;South China University of Technology;Guangzhou510640;China |
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| Abstract: | Infant nutrition-enhanced rusk is warmly welcomed for its benefit to the teeth and body of baby. In this paper,a new nutrition-enhanced rusk was made mainly with low-gluten wheat flour and adjuvant with soybean powder,carrot powder,potato starch,maltodextrin,yeast and so on. And effects of yeast dosage,fermentation time,temperature and baking time,the addition value of maltodextrin,and ratio of three nutritional powders on the quality of the rusk were highlighted. Results showed that the best formula was lo... |
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| Keywords: | infant strengthen nutritional rusk technique sensory evaluation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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