摘要
通过优化配比,以小麦粉、荞麦面粉为主要原料,加入桑叶黄酮,用天然柠檬汁取代柠檬酸,用木糖醇取代部分白砂糖,采用热粉工艺调粉、辊压、成型、烘烤等加工工艺,研制功能性桑叶黄酮韧性饼干。通过正交因子实验及专业人员对产品进行综合感官评分,确定最佳配方:面粉100g(白面∶荞面4∶1),木糖醇4g,桑叶黄酮2g,糖油比1∶2.5,柠檬汁5g。
By optimizing the ratio of wheat flour,buckwheat flour as the main raw material,adding mulberry leaves,replacing citric acid with natural lemon juice,white sugar with xylitol,using heat powder mixing,rolling,forming,baking process,this paper develops functional falconoid from mulberry leaf toughness biscuits. Finally this paper determines the best formula through experiment and orthogonal factor on products conducted by professional comprehensive sensory score: 100 g flour( flour: buckwheat noodles 4 ∶1),xylitol 4g,mulberry leaves 2g,sugar and oil ratio of 1∶ 2. 5,lemon juice 5g.
出处
《潍坊高等职业教育》
2016年第2期64-67,共4页
Weifang Higher Vocational Education
基金
潍坊市蚕桑产品深加工工程技术中心项目
关键词
桑叶黄酮
韧性饼干
加工工艺
mulberry leaves
toughness biscuits
processing technology
