摘要
单侧花富含能在功能性营养食品中利用的生物活性物质,可应用于压缩饼干的制作,以提高压缩饼干的生物价。该试验通过设定6组单侧花植物粉的添加量,比较制作饼干时的面团结构力学特性、饼干的感官评分及饼干的理化指标,结果得出添加15%单侧花植物粉的压缩饼干品质最佳。
Orthilia secunda is rich bioactive substances which can be used in functional nutrition foods. Itis used in the production of compressed biscuit,which can improve the biological value of ompressed biscuit. Inthe test,by setting 6 groups of added amount of Orthilia secunda plant powderf to compare the structuralmechanical properties of dough,the sensory ratings of compressed biscuit and the physical and chemicalindicators,the results showed that the biscuit quality added 15% Orthilia secunda plant powder was the best.
出处
《吉林农业科技学院学报》
2016年第2期6-7,10,共3页
Journal of Jilin Agricultural Science and Technology University
关键词
单侧花植物粉
压缩饼干
添加量
Orthilia secunda plant powder
compressed biscuit
added amount
