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| 摘要: |
| 以葛根粉、面粉、油、糖等为原料，研究各成分的最佳配比，通过比色法测定葛根及压缩饼干中的黄酮含量，最终得到高营养价值葛根压缩饼干。结果表明，最佳配方为：葛根粉50g，面粉40g，大豆分离蛋白10g，复合维生素0.3g，油20g，盐1g，睡10g，糖16g，分子蒸馏单甘酯1.3g，复合抗氧化剂2mg，糊化部分葛根粉取1g，水取10g；最终产品葛根压缩饼干中总黄酮含量为1.382mg/g。烘焙和冷却过程采用焙烤15-25min。此焙烤炉中的温度分成几段，温度从190摄氏度逐渐降到145摄氏度，成品置于箱子中，逐渐冷却到温室。 |
| 关键词: 葛根 压缩饼干 异黄酮 |
| DOI： |
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| Research on Hardtack Technology from the Root of Kudzu Vine |
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CHEN Lin-li,TANG Chun-hong,FU Juan
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| Abstract: |
| By taking the powder of the root of Kudzu vine,flour ,oil,sugar and so on as material,the optimal ratio of each component is studied,the conten of the flavonoids in the hardtack from the root of Kudzu vine with high nutrition is finally obtained.The results show that the optimal formula are the powder of the root of Kudzu vine 50g,flour 40g,protein from soybean 10g,complex vitamins 0.3g,oil 20g,salt 1g,water 10g,sugar 16g,molecular distillated monoglyceride 1.3g and multiple antioxidants 2mg.In gelatinized part, the powder of the root of Kudzu vine is 1g and water is 10g.The total content of the flavonoids in the ultimate product of the bardtack is 1.382 mg/g.In the process of baking and cooling,baking 15-25 min in an oven,th baking temperature is segmented from 190℃ to 145℃ and then the baked products are put in a box to be cooled to room temperature. |
| Key words: the root of Kudzu vine hardtack isoflavone |
