摘要
利用大豆、核桃、海带等原料研制酥糖,采用正交试验确定了产品的配方为富硒粉10g/100g,核桃粉4g/100g,海带粉10g/100g,玉米粉12g/100g,还添加了饴糖、植物油、柠檬酸、VA、VC,克服了单一原料各自营养上的不足,进行互补强化,使酥糖具有保健和营养功能。
This paper introduced the process of kelp crisp candy,which used soybean,walnut and kelp as main materials,maltose,citric acid vitamin A and vitamin C were also added.The best formula of the product was established by employing orthogonal experimental design.The results showed that candy ingredients, comprising of 10 % selenium,4 % walnuts podwer , 10 % kelp powder and 12% cam flour, conquered shortage of every material nutrition and also strengthened mutually. The crisp kelp candy is also of good taste, specific flavour and stable quality.
出处
《食品工程》
2006年第1期34-35,40,共3页
Food Engineering
关键词
富硒
海带
核桃
酥糖
rich in selenium kelp walnut crisp candy
