| 鸡内金、陈皮促消化面包的研制 |
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| 引用本文： | 傅航. 鸡内金、陈皮促消化面包的研制[J]. 漯河职业技术学院学报, 2014, 0(2): 62-64 |
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| 作者姓名： | 傅航 |
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| 作者单位： | 漯河职业技术学院食品工程系,河南漯河462002 |
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| 摘 要： | 在制作面包基本配方的基础上加入了两种具有促消化功能的天然物质---鸡内金和陈皮，并在制作的过程中设计单因素试验确定鸡内金、陈皮的最佳添加量，在此基础上设计正交试验优化配方，最后比照感官评定标准制作出了一种色、香、味、形、组织状态良好且具有促消化功能的面包。
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| 关 键 词： | 鸡内金 陈皮 促消化 面包 |
Research and Development of Digestion-promoting Bread containing Gallus and Tangerine peel |
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| FU Hang. Research and Development of Digestion-promoting Bread containing Gallus and Tangerine peel[J]. Journal of Luohe Vocational and Technical College, 2014, 0(2): 62-64 |
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| Authors: | FU Hang |
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| Affiliation: | FU Hang (Luohe Vocational Technology College, Luohe 462400 China) |
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| Abstract: | Based on the basic formula for making bread,adding two kinds of natural substances with digestion-pro-moting function-Gallus and Tangerine peel,through the single factor experiment in the production process to de-termine the optimal amount to add. Taking this as the base,we can design the orthogonal test to optimize the for-mula. Finally,according to sensory evaluation,digestion-promoting bread with good color,smell,taste,shape, organization can be produced. |
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| Keywords: | Gallus Dried tangerine peel Digestion-promoting Bread |
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