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小包装混合坚果工艺配方及营养成分分析

梁绍隆 闫奇奇 温凯 葛运兵

中国食物与营养2017,Vol.23Issue(11):45-48,4.
中国食物与营养2017,Vol.23Issue(11):45-48,4.

小包装混合坚果工艺配方及营养成分分析

Process Formula and Nutritional Components of Small Package Mixed Nuts

梁绍隆 1闫奇奇 2温凯 3葛运兵4

作者信息

  • 1. 北京市科威华食品工程技术有限公司,北京 100071
  • 2. 北京中融百鸣生物科技研究院,北京100071
  • 3. 食品行业生产力促进中心,北京100071
  • 4. 北京臻味坊食品有限公司,北京100071
  • 折叠

摘要

Abstract

With walnut meat,almond,cashew nut,hazelnut and dried blueberries as the main raw material,through the low temperature baking process,selection of particle removal,research on the basis of 27 grams of independent small package,with protein,fat,linoleic acid and sensory index for the product formula. The results showed that the content of walnut kernel,almond kernel,cashew kernel,hazelnut and dried blueberries were 36%,25%,14%,7% and 6%,respectivedly,the nutrient content and sensory evaluation of separate small package nuts produced with this formula were highest. 27g quantitative independent small package of nuts with reasonable,balanced nutrition,in line with the "dietary guidelines for Chinese residents" recommended daily intake,and convenient for consumers to eat,had a high nutritional value and health care.

关键词

混合坚果/配方/营养

Key words

mix nuts/formula/nutrient

引用本文复制引用

梁绍隆,闫奇奇,温凯,葛运兵..小包装混合坚果工艺配方及营养成分分析[J].中国食物与营养,2017,23(11):45-48,4.

中国食物与营养

OACSTPCD

1006-9577

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