| 大豆营养棒的研制 |
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| 引用本文： | 钟志伟,张宏康.大豆营养棒的研制[J].食品工业,2012(1):80-82. |
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| 作者姓名： | 钟志伟 张宏康 |
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| 作者单位： | 仲恺农业工程学院轻工食品学院 |
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| 基金项目： | 仲恺农业工程学院引进人才科研启动基金项目(G2360303) |
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| 摘 要： | 大豆含有大量的不饱和脂肪酸,多种微量元素、维生素及优质蛋白质。本研究是以大豆和面粉为主要原料,然后加以黄油、白砂糖、盐、泡打粉等,经搓型、烘烤得到的新型健康食品,极具特色,富含营养。经过研究得出的最优配方为大豆粉20%、低筋面粉60%、高筋面粉20%、黄油35%、白砂糖35%、盐适量、泡打粉1.2%、葡萄酸内酯2.4%。
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| 关 键 词： | 大豆粉 面粉 焙烤 |
Preparation of Soybean Nutrition Biscuit |
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| Zhong Zhi-wei,Zhang Hong-kang.Preparation of Soybean Nutrition Biscuit[J].The Food Industry,2012(1):80-82. |
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| Authors: | Zhong Zhi-wei Zhang Hong-kang |
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| Affiliation: | College of Light Industry and Food,Zhongkai University of Agriculture and Engineering (Guangzhou 510225) |
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| Abstract: | A new kind of soybean nutrition biscuit was developed in this paper.Through the single-factor experiment,the adding amounts of each ingredients were discussed.Meanwhile,the best recipes of this kind of biscuit was made sure through the orthogonal experiments.The experiments indicated that the best recipes of the soybean nutrition biscuit as follows: low gluten flour 60%,high gluten flour 20%,soybean powder 20%,cream 35%,white sugar 35%,baking soda 1.2%,delta-Gluconolactone 2.4%. |
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| Keywords: | soybean flour baking |
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