摘要
为了满足6~11月龄婴儿的营养添加需求,本试验研发了红色火龙果米粉蛋圆饼干,并通过正交试验优化其制作工艺。结果表明,蛋圆饼干的最佳工艺参数为米粉10 g、蛋清30 g、淀粉13 g、奶粉12 g、白砂糖15 g、火龙果汁16 g、维生素D310 mg,烘焙温度100℃,烘焙时间100 min。在此配方和条件下制作的蛋圆饼干呈粉红色,圆形,大小厚度适宜,具有蛋香及火龙果的清香味道,软硬适中。该产品能够满足6~11月龄婴儿对辅食口感及营养的需求,丰富了婴幼儿辅食产品品种。
In order to meet the nutritional requirements of infants aged 6 to 11 months,this experiment developed red dragon fruit rice flour round cookie,and optimized its production process through orthogonal test.The results showed that the optimum parameters of egg round biscuit were rice flour 10 g,egg white 30 g,starch 13 g,milk powder 12 g,white sugar 15 g,dragon fruit juice 16 g,vitamin D310 mg,baking temperature 100℃,baking time 100 min.Under this formula and conditions,the egg ball cookies were pink,round,of appropriate size and thickness,with egg flavor and dragon fruit fragrance,moderate hardness.The product met the needs of 6-11 months old infants for the taste and nutrition of complementary food,and enriched the variety of infant complementary food products.
作者
徐欣欣
任伟伟
李飞
王奕萱
张艾青
XU Xinxin;REN Weiwei;LI Fei;WANG Yixuan;ZHANG Aiqing(Shandong Vocational Animal Science and Veterinary College,Weifang 261061,China)
出处
《中国果菜》
2025年第2期33-37,共5页
China Fruit & Vegetable
基金
潍坊市科技发展计划项目(2018GX056)。
关键词
红色火龙果
米粉
蛋圆饼干
正交试验
工艺优化
Red dragon fruit
rice flour
egg round biscuits
orthogonal test
process optimization
