摘要
本实验将甘薯纤维经微胶囊化处理后，应用于烘烤食品中，通过质量评定，结果表明，在不同的烘烤食品中添加5～10％的微胶囊化纤维，不会影响食品的外观质量。
In this experiment, Microencaplation of sweet potato fiber was added to bake food. The results showed that in different bake food, appropriate amount 5~10% sweet potato fiber bad no side effect to these food and can improve the maturation of the products.
关键词
甘薯纤维
烘烤食品
微胶囊技术
Sweet, potato, fiber, Bake food, Microencaplation
