现代农业科技
現代農業科技
현대농업과기
XIANDAIHUA NONGYE
2011年
15期
362-363
,共2页
马雪%刁小琴%朱波%周凤超
馬雪%刁小琴%硃波%週鳳超
마설%조소금%주파%주봉초
地产玉米%二次利用%纤维饼干%配方
地產玉米%二次利用%纖維餅榦%配方
지산옥미%이차이용%섬유병간%배방
local corn%reuse%fiber cookie%optimum formula
研究采用L9(34)正交试验法和感官评定法研究了玉米纤维添加量、油脂添加量、疏松剂添加量等对纤维饼干品质的影响。结果表明,最佳饼干品质的工艺条件为:面粉100%,玉米纤维10.0%,精炼植物油11.0%,疏松剂1.2%,白砂糖15.0%,小苏打0.9%,碳酸氢铵0.3%,食盐0.4%。
研究採用L9(34)正交試驗法和感官評定法研究瞭玉米纖維添加量、油脂添加量、疏鬆劑添加量等對纖維餅榦品質的影響。結果錶明,最佳餅榦品質的工藝條件為:麵粉100%,玉米纖維10.0%,精煉植物油11.0%,疏鬆劑1.2%,白砂糖15.0%,小囌打0.9%,碳痠氫銨0.3%,食鹽0.4%。
연구채용L9(34)정교시험법화감관평정법연구료옥미섬유첨가량、유지첨가량、소송제첨가량등대섬유병간품질적영향。결과표명,최가병간품질적공예조건위:면분100%,옥미섬유10.0%,정련식물유11.0%,소송제1.2%,백사당15.0%,소소타0.9%,탄산경안0.3%,식염0.4%。
Effects of addition of corn fiber,oil and loosening agent on quantity of fiber cookie were studied by orthogonal test method L9(34)and the sensory evaluation method.The results showed that the best processing condition for fiber cookie production are:100% of flour,10.0% of corn fibre,11.0% of fresh oil,1.2% of loosening agent,15.0% of sugar,0.9% of sodium bicarbonate,0.3% of ammonium bicarbonate,0.4% of salt.