低GI竹笋膳食纤维蛋糕研制  

Preparation of Low GI bamboo Shoot Dietary Fiber Cake

作　　者：敖克厚[1] 吴佳佳 胡明华[1] 潘琪 Ao Kehou;Wu Jiajia;Huminghua;Pan Qi(School of Resources and Environment,Zunyi Normal College,Zunyi 563000,China)

机构地区：[1]遵义师范学院,贵州遵义563000

出　　处：《广东化工》2020年第4期40-41,17,共3页Guangdong Chemical Industry

基　　金：2014联合项目:黔科合J字LKZS[2014]07号;2016高等学校教学内容和课程体系改革项目;贵州省黔北土壤资源与环境特色重点实验室,黔教合KY字[2017]010号。

摘　　要：低GI竹笋膳食纤维蛋糕是一类适合三高人群的功能性食品,其是在蛋糕制作时添加一定量的竹笋膳食纤维,降低能量物质、提高膳食纤维含量,从而改善其营养品质。本论文通过L9(34)正交试验方法,获得低GI竹笋膳食纤维蛋糕制作的最佳工艺:竹笋膳食纤维粉为5%、水为50%和酵母粉为1%(与面粉质量百分比),温度38℃,酵母粉醒发面糊时间60 min。Low GI bamboo shoot dietary fiber cake is a kind of functional food suitable for three high people. It was prepared by adding a certain amount of bamboo shoot dietary fiber in cake making in order to reduce energy substances, improve dietary fiber content, and improve its nutritional quality. L9(34) orthogonal test was used to obtain the best technology for low GI bamboo shoot dietary fiber cake in the experiment. Bamboo shoot dietary fiber powder is 5 %, water is 50 % and yeast powder is 1 %(quality percentage to flour), the temperature is 38 ℃, and the time for yeast powder to wake up is 60 minutes.

关 键 词：低GI 竹笋膳食纤维 蛋糕 正交试验 

分 类 号：TQ[化学工程]