摘要
全谷燕麦香酥饼是在保持民间莜面饼原有的风味和营养的基础上研制的高蛋白、高膳食纤维、低脂肪休闲小食品。采用专利技术设备加工成型,燕麦全粉原料采用炒制灭酶,粉碎至80目。通过单因素和正交试验,确定了燕麦饼的最佳配方为:燕麦全粉为基准量100 g(质量分数为100%),胡麻油16 g(16%),白糖16 g(16%),小苏打0.8 g(0.8%),鸡蛋10 g(10%),盐0.5 g(0.5%)。此工艺条件下制作的燕麦饼为棕黄色,燕麦香味较浓,口感酥脆,品质良好。
Oat cereal crispy flat cakes had high protein, high dietary fiber and low fat on the basia flavor and nutritive value of Shanxi original oat flour flat cake. Oat cereal flat cakes were prepared with fried oat cereal flour as the mail row material of grain size 80, shaped by patent prossing. It determined that optimum processing parameters was got as followed： oat cereal flour 100%, linseed oil 16%, sugar 16%, baking power 0.8%, egg 10%, and salt 0.5%. In this condition, the flat cakes were brown and yellow with strong oat scent taste, they were crispy and the quality was good.
出处
《食品科技》
CAS
北大核心
2017年第2期181-186,共6页
Food Science and Technology
基金
国家科技支撑计划项目(2012BAD34B08)
山西省科技攻关计划项目(20130311031)
关键词
燕麦饼
加工工艺
配方
营养成分
oat cereal crispy flat cake
technology condition
formula
nutritive composition
