高活性竹笋膳食纤维饼干的研制  

Development of Highly Active Bamboo shoot Dietary Fiber Biscuit

作　　者：谢碧霞[1] 李安平[1] 胡春水[1] 钟海雁[1] 江年琼[1] 

机构地区：[1]中南林学院资源与环境学院,中国湖南株洲412006

出　　处：《中南林学院学报》2000年第2期22-25,共4页Journal of Central South Forestry University

基　　金：国家计委重点科研项目!"经济林产品贮藏及加工技术研究"之"竹笋膳食纤维添加剂加工工艺技术研究"的部分内容

摘　　要：高膳食纤维饼干是一种重要的营养保健食品 .介绍了以面粉为主要原料 ,辅以乳酸菌发酵制备的竹笋膳食纤维和可溶性膳食纤维等成分制作高纤维饼干的工艺 ,并对影响饼干品质的主要因素进行了研究 .得出高活性竹笋膳食纤维饼干的最佳配方和工艺参数为 :竹笋膳食纤维颗粒度大小为 12 0目、质量分数为 6%,可溶性膳食纤维、谷朊粉、白糖和油脂的质量分数分别为 6%,0 .6%,2 5 %和 7%,烘烤温度为 190℃ ,烘烤时间为 8min.该饼干口感松脆、香甜 。This paper introduces the technology of developing rich dietary fiber biscuits by using flour as the main raw material,and mixing it with highly active bamboo shoot dietary fiber obtained through Lactobacillus bulgaricus and Streptococcus thermophilus fermentation and soluble dietary fiber.The best formula and condition of this technology are also determined after studying the influences of all the materials on the quailty of biscuits.This new kind of biscuit is light and crisp,fragrant and sweet,and is especially suitable for old people and children.

关 键 词：竹笋膳食纤维 饼干 工艺 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]