燕麦蔬菜膳食纤维饼干的研制  

The Development of Dietary Fiber Biscuits for Oats Vegetables

作　　者：吴雅婷 张静 WU Yating;ZHANG Jing(College of Chemistry and Life Science,Chengdu Normal University,Chengdu,Sichuan 640066,China)

机构地区：[1]成都师范学院化学与生命科学学院,四川成都640066

出　　处：《农产品加工》2022年第4期19-21,共3页Farm Products Processing

基　　金：成都师范学院2020年省级大学生创新创业训练计划项目(S202014389202)研究成果。

摘　　要：以燕麦、西红柿、芹菜和西兰花为主要原料,采用单因素试验和响应面优化试验研究燕麦蔬菜膳食纤维饼干制备工艺,结果表明以饼干中低筋面粉100 g计,燕麦粉用量为60 g,蔬菜汁用量为20 g,烘烤温度为面火190℃,底火200℃,烘烤时间为12 min为最佳工艺。The experiment took oats,tomatoes,celery and broccoli as the main raw materials,using single-factor experiment and response surface optimization experiment,the results showed that the low-gluten flour in biscuits was 100 g,the amount of oatmeal added was 60 g,the amount of vegetable juice added was 20 g,the baking temperature was 190 ℃,the bottom fire was 200 ℃,and the baking time was 12 min as the best process.

关 键 词：燕麦 蔬菜 饼干 最佳工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]