蒲公英营养面包的研制和营养成分测定  

Development and Nutrition Analysis of Taraxacum mongolicum Health Bread

作　　者：王艳萍[1] 曹发昊[1] 陈海霞[2] 

机构地区：[1]山西运城学院生命科学系,山西运城044000 [2]商丘职业技术学院园林食品加工系,河南商丘476000

出　　处：《食品研究与开发》2013年第15期86-88,共3页Food Research and Development

摘　　要：研究蒲公英营养面包生产和营养成分的测定。通过正交试验和感官评分,确定蒲公英粉、黄油和奶粉的添加量对面包品质的影响。结果表明:蒲公英粉的添加量为3%,黄油的添加量为8%,奶粉的添加量为6%。通过蒲公英粉的添加提高了面包营养成分的含量。Study Taraxacum mongolicum health bread production and determination of nutrients. Through orthogonal test and sensory evaluation, determine Taraxacum mongolicum powder, butter and milk content on bread quality. The results show that Taraxacum mongolicum powder addition level 3 %, 8 % addition level of butter, milk powder adding amount of 6 %, Taraxacum mongolicum by the addition of powder to improve the nutrient content of bread.

关 键 词：蒲公英粉 面包 营养成分 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]