苦瓜桑叶饼干的研制  

The Develop of Bitter Gourd- Mulberry Leaf Biscuit

作　　者：耿治宇 景彦萍 马晓晨[1] 杨成旭[1] 吾庆云 

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801

出　　处：《农产品加工》2015年第9期8-11,共4页Farm Products Processing

基　　金：国家级大学生创新创业训练资助项目(201304)

摘　　要：以小麦粉为主要原料,通过单因素试验添加苦瓜粉、桑叶粉、葛根粉、银耳汁等辅料,研制出一款绿色健康、营养丰富的无糖饼干。再通过正交试验优化配方,确定饼干中辅料最佳添加量为苦瓜粉10%,桑叶粉6%,葛根粉10%,银耳汁40%。在此条件下,饼干香味浓郁、品质好、感官评价最高。The research in which the single factor experiment is conducted aims to make a kind of sugar- free biscuit that is healthy and nutritious with wheat meal as main material and other accessories like bitter gourd powder,mulberry leaf powder,arrowroot and white fungus soup. According to the orthogonal test to upgrade prescription,the most appropriate portion of the accessories is as follows：10% bitter gourd powder,6% mulberry leaf powder,10% arrowroot,and 40% white fungus soup.Under the conditions the biscuit tastes good with high quality and the highest sensory evaluation.

关 键 词：苦瓜粉 桑叶粉 饼干 加工工艺 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]