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Position: Home > Articles > Development the Cake of Yam and Jujube Northern Horticulture 2013 (14) 149-152

山药红枣蛋糕的研制

作  者:
王明爽;王立江
单  位:
吉林农业科技学院
关键词:
山药;红枣;蛋糕
摘  要:
以山药浆、红枣粉、白砂糖、鸡蛋清为研究对象,通过单因素试验和正交实验结合感官评价等方法,进行了山药红枣蛋糕的研制。结果表明:山药红枣蛋糕的最佳配方为:以低筋小麦粉的质量为基础,山药浆添加量14%、红枣粉添加量4%、白砂糖添加量100%、鸡蛋清添加量150%。
译  名:
Development the Cake of Yam and Jujube
作  者:
WANG Ming-shuang,WANG Li-jiang(Jilin Agricultural Science and Technology College,Jilin,Jilin 132101)
关键词:
yam;jujube;cake
摘  要:
Taking yam serum,jujube powder,white sugar and egg white as research objects,a sort of cake of yam and jujube was developed by single-factor tests and orthogonal experiments with sensory evaluation.The results showed that the optimum formula was confined as follows : using the low bar wheat flour as the standard,adding 14%yam serum,4% jujube powder,100% white sugar,150%egg white.

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