摘要
论述了用中性蛋白酶代替亚硫酸盐生产无残留二氧化硫 (SO2 )韧性饼干的工艺。实验结果表明 ,生产这种饼干的最佳配方为 :中性蛋白酶的添加量为 2 .5g/ 10 0kg ,油脂添加量为 15 %,砂糖的添加量为 2 9%。该产品口感松脆、香甜 ,减少了由于二氧化硫的残留对人们健康的危害。
The technology for producing tenacious biscuits free of sulfurdioxise with neutrase was presented. The result showed that beside the ingredient of flour the optimal formula of the biscuits was composed like this: neutase 2.5 g/100kg, edible oil 15%, sugar 29%. This kind of biscuit features to be light, crisp, appetizing and good for consumers′ health.
出处
《粮食与饲料工业》
CAS
2003年第3期40-41,共2页
Cereal & Feed Industry
