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投稿时间：2020-09-21
投稿时间：2020-09-21
中文摘要: 以几丁聚糖、春砂仁提取物、桃胶粉为原料，小麦粉、燕麦粉、山药粉、乳粉、泡打粉、小苏打、绵白糖、鸡蛋液和食用油等为辅料，以产品pH值和感官评价为指标，研究具有调节胃液pH值功能的饼干的最佳配方及工艺。结果显示，该饼干的最佳配方为：几丁聚糖添加量7%，春砂仁提取物添加量2%，桃胶粉添加量6%，烘烤上火190℃，烘烤下火175℃，烘烤时间8 min。此条件下所得饼干口味独特，对胃肠道有益，且具有调节胃液pH值功能。
Abstract:Using chitosan，amomum villosum extract and peach gum powder as raw materials，wheat flour，oatmeal powder，yam powder，milk powder，baking powder，baking soda，soft white sugar，egg liquid and edible oil as auxiliary materials，taking product pH value and sensory evaluation as indicators，the best formula and technology of biscuits with adjusting the pH value of gastric juice were researched.The results showed that the best formula of the biscuit was as follows：chitosan 7%，amomum villosum extract 2%，peach gum powder 6%，and the baking up to 190℃，baking down to 175℃，and bake time 8 min.The obtained biscuit under these conditions had a unique taste，it was beneficial to the gastrointestinal tract，and could adjust the pH value of gastric juice.
文章编号：202106024 中图分类号： 文献标志码：
基金项目:丘苑新（1980—），男（汉），副教授，博士，研究方向：天然产物功能活性研究及产业化应用。
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