食品工业科技2018，Vol.39Issue(5)：157-160,4.DOI:10.13386/j.issn1002-0306.2018.05.030
海水螺旋藻低糖酥性饼干配方的优化
Processing technology of spirulina low-sugar crisp biscuits
摘要
Abstract
Spirulina biscuits were made with the main material cake flour,spirulina powder,butter,xylitol and sugar,milk powder,developed nutritious spirulina crisp biscuit.Inspected by the effect of spirulina powder,xylitol and sugar,butter and raising agent on the quality of biscuits,studied by single factor and orthogonal experiment,using sensory evaluation as the index,the results of the best formula of spirulina crisp biscuit was spirulina powder 2％,xylitol and sugar (1∶1)25 ％,butter 40％,raising agent 0.9％.The sensory evaluation score was 93.80 ± 0.70.According to the optimal formulation,the hardness of the spirulina low-sugar crisp biscuits was(174 ± 1.50),the cohesion was(0.28-± 0.05),the elasticity was (0.71-0.08) mm,the chewiness was (30-± 0.56) g.Tbe physical and chemical indicators such as to moisture,pH,bulk density,acid value,alkalinity,and health indicators of aerobic bacterial count inspection of the best formula of biscuits were conform to the requirements of the sensory our country's relevant national standards biscuit standard.关键词
海水螺旋藻/酥性饼干/工艺/理化指标Key words
spirulina/crips biscuits/processing technology/physical and chemical indicators分类
轻工纺织引用本文复制引用
乔银娟,劳超,易湘茜,高程海,韦金娜..海水螺旋藻低糖酥性饼干配方的优化[J].食品工业科技,2018,39(5):157-160,4.基金项目
2016年国家级大学生创新创业训练计划项目(桂教高教[2015]95号) （桂教高教[2015]95号）
广西高校科技创新能力提升工程专项项目(70-ZJGX2016001) （70-ZJGX2016001）
广西重点实验室建设项目(16-380-29). （16-380-29）
