花生渣杂粮威化饼干的研制  

Preparation of a Wafer with Peanut Residue

作　　者：聂燕华[1] 杨君[1] 

机构地区：[1]广东农工商职业技术学院热作系,广东广州511368

出　　处：《现代食品科技》2012年第5期538-540,507,共4页Modern Food Science and Technology

摘　　要：为研制一种口感特别,营养价值高的新型杂粮威化饼干,以花生渣为添加原料,通过对比和正交试验确花生渣杂粮威化饼干最佳配方及生产工艺参数为:优质面粉和花生渣用量比例20%,水180%,碳酸氢氨0.2%,碳酸钠0.14%,烘烤时间6 min。感官及主要营养成分初步分析结果表明该工艺制得的产品口感酥脆,具有花生的特殊口味,蛋白质含量提高近4倍,富含膳食纤维,特别适合老人食用。In order to develop a new food grains wafer with high nutritional value, good flavor and taste, peanut residue was used as the formula material. Results showed that the optimum formula and processing technology were peanut residue 20%, carbonic acid hydrogen ammonia 0.2%, water 180%, sodium carbonate 0.14% and baking 4 min. The products tasted crisp and showed special flavor of peanut. It had 4 times higher protein contents and higher dietary fiber contents than that the commercial available wafer productswhich was suitable for the aged.

关 键 词：花生渣 威化饼 生产工艺 最佳配方 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]