豆渣桃酥的工艺配方研究  

Study on the Recipe of Bean Dregs and Peach Crisp

作　　者：田俊[1] 项健[1] TIAN Jun;XIANG Jian(Xinjiang Changji Vocational and Technical College,Changji 831100,China)

机构地区：[1]新疆昌吉职业技术学院,新疆昌吉831100

出　　处：《现代食品》2020年第21期82-84,共3页Modern Food

摘　　要：本文采用正交实验法对低糖粗纤维豆渣桃酥工艺配方进行优化筛选,确定配方为:特一面粉100 g,豆渣粉30%,鸡蛋50%,花生油60%,泡打粉3%,木糖醇30%以及小苏打1.5%。In this paper,orthogonal experimental method was used to optimize the process formula of low-sugar coarse fiber bean dregs peach cake.The formula was determined as follows:100 grams of extra-special flour,30%bean dregs powder,50%egg,60%peanut oil,3%baking powder,30%xylitol,and 1.5%baking soda.

关 键 词：豆渣 木糖醇 膳食纤维 配方 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]