摘要
将玉米深加工副产物玉米皮经适当处理制得高品质膳食纤维,并用于高膳食纤维饼干的生产。通过正交试验,对影响高膳食纤维饼干品质的主要因素进行分析,确定了高膳食纤维饼干的最佳工艺及配方。结果表明:膳食纤维的处理方法对产品感官品质的影响最大,其次是膳食纤维粒度、膳食纤维用量、添加剂用量。玉米纤维经挤出处理,粒度为0.147mm,添加量为16%,疏松剂和乳化剂用量分别为0.4%和0.2%时,产品品质最好。
Using corn byproduct to make high quality dietary fiber, and add it in dough to manufacture high dietary fiber biscuits. The main factors which influence this biscuit＇s quantity was analysised through the ortbogonal test, and the best technology of high dietary fiber biscuit can be determined .The result show that the kind of dietary fiber has most significant effect on food＇s sensory evaluation index, next is dietary fiber size, the amount of dietary fiber, the amount of additive, when corn fiber is extruded, the amount of high quality corn dietary fiber is 16%, size is O.147mm, the amount of loosen agent and clycerin monostearate is 0.6%, 0.5%, the quality of biscuit is best.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第8期138-142,共5页
Food Science
基金
国家"十五"重大科技攻关专项(2001BA501A01)
