黑米膳食纤维饼干的研制  

Study on Process of Black Rice Dietary Fiber Biscuit

作　　者：黎冬明[1] 郑国栋[1] 吴磊燕[1] 

机构地区：[1]江西农业大学食品科学与工程学院,江西省发改委农产品加工与安全控制工程实验室,江西南昌330045

出　　处：《食品研究与开发》2015年第6期60-62,共3页Food Research and Development

摘　　要：以豆渣粉和黑米粉为主要原料,研究了黑米膳食纤维饼干的最佳配方。在单因素试验的基础上,采用L9(34)正交试验进行产品配方的优化,通过感官评定法对产品进行评价。结果表明,黑米膳食纤维饼干的最佳配方是:豆渣粉50 g,黑米粉40 g,鸡蛋40 g,油脂40 g,糖20 g,疏松剂用量为0.38 g。The optimum formula of black rice dietary fiber biscuit from soybean residue powder and black rice powder were investigated. Based on the single factor experiment , the optimum formula of product was studied by the L9（34）orthogonal experimental design , and the evaluation on the product was made by sensory evaluation method. The results showed that the optimum formula of black rice dietary fiber biscuit was as follows：soybean residue powder 50 g,black rice powder 40 g, oil 40 g, sugar 20 g,loose agent 0.38 g.

关 键 词：豆渣粉 黑米粉 膳食纤维 饼干 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]