猕猴桃粗纤维低糖饼干的研制  

Compound Formulation of Kiwi Fruit Raw Fiber Low-sugar Biscuits

作　　者：李加兴[1] 李伟 陈双平 任展 舒象满 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000 [2]湖南省猕猴桃产业化工程技术研究中心,湖南吉首416000 [3]湖南老爹农业科技开发股份有限公司,湖南吉首416000

出　　处：《食品科学》2007年第11期642-646,共5页Food Science

基　　金：国家重点技术改造项目计划(国经贸投资[2002]548号)

摘　　要：以猕猴桃果肉粉末、饼干专用粉、果糖、植物棕榈油、甜味剂和膨松剂为主要原料,通过单因素试验和正交试验对低糖型猕猴桃粗纤维饼干进行配方设计。结果表明,低糖型猕猴桃粗纤维饼干的最佳配料比例为:猕猴桃果肉粉末14.9%、饼干专用粉49.7%、麦芽糖醇及果糖13.9%、植物棕榈油14.9%、膨松剂0.39%、蛋白糖0.30%、水5.91%。By utilizing kiwi fruit pulp powder, flour specially used for biscuits, fruit sugar, plant palm oil, sweet agent and raising agent as raw materials, the compound formulation of kiwi fruit raw fiber low-sugar biscuits is carded out through the single factor test and orthogonal experiment. The results showed that the best burden scales of low sugar kiwi fruit raw fiber biscuits were： 14.9% kiwi fruit pulp powder, 49.7% flour specially used for biscuits, 13.9% maltitol and fruit sugar, 14.9% plant palm oil, 0.39% raising agent, 0.30% albumen sugar and 5.91% water.

关 键 词：猕猴桃 饼干 粗纤维 工艺技术 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]