马齿苋饼干的制作及营养成分测定  

Research and Nutritional Analysis on the Biscuit of Purslane

作　　者：张百胜[1] 王艳萍[2] 曹发昊[2] 

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

出　　处：《食品研究与开发》2014年第13期62-65,共4页Food Research and Development

摘　　要：以马齿苋为原料,研究制作马齿苋韧性饼干,为蔬菜饼干的进一步开发与研究提供科学依据。通过单因素试验和正交试验,确定出马齿苋韧性饼干的最佳工艺参数,结果表明,马齿苋韧性饼干的最佳工艺参数为:糕点粉100g,白砂糖25g,植物油20g,马齿苋粉1.5g,水30mL。饼干呈淡绿色且色泽均匀、外形完整不易变形、结构细密、口感松脆。对成品主要营养成分进行了测定,其含量分别为:蛋白质:8.07%;脂肪:13.43%;黄酮:7.28×10-3%。This text study on making hard biscuits using purslane as material. To provide a scientific basis for the further development and research of vegetable biscuit. Through single factor test and orthogonal test obtained the optimize formulation：flour 100 g,white granulated sugar 25 g,plant oil 20 g,purslane powder 1.5 g,water 30 mL. This vegetable biscuit has its unique color and flavor,and its structure is densest. In addition,three kinds of main nutrition materials were measured. Protein 8.07%,Fat 13.43%,Flavonoids 7.28×10^-3%.

关 键 词：马齿苋 韧性饼干 营养成分 黄酮 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]