| 低糖菊粉甜品的研制 |
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| 引用本文： | 曲春波,徐小琴,刘小杰.低糖菊粉甜品的研制[J].食品工业,2021(2):17-19. |
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| 作者姓名： | 曲春波 徐小琴 刘小杰 |
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| 作者单位： | 上海城建职业学院;重庆骄王天然产物股份有限公司 |
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| 基金项目： | “食品-环境”检验检测类产教研融合项目的实践研究(项目编号:cjzh201813)。 |
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| 摘 要： | 绿豆糕是流行于全国各地的传统甜品,试验改进传统绿豆糕的制作工艺,以菊粉部分替代绿豆糕中蔗糖和黄油,筛选出低糖营养和风味俱佳的绿豆糕配方。与传统绿豆糕相比,该产品强化菊粉,具有低糖低能量的特点,迎合消费者对天然健康的追求,同时拓展菊粉在食品工业中的应用领域。
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| 关 键 词： | 菊粉 绿豆糕 健康 低糖 |
Development of Low Sugar Inulin Dessert |
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| QU Chunbo,XU Xiaoqin,LIU Xiaojie.Development of Low Sugar Inulin Dessert[J].The Food Industry,2021(2):17-19. |
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| Authors: | QU Chunbo XU Xiaoqin LIU Xiaojie |
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| Affiliation: | (Shanghai Urban Construction Vocational College,Shanghai 201415;Chongqing Joywin Natural Products Co.,Ltd.,Chongqing 300457) |
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| Abstract: | Mung bean cake is popular traditional dessert throughout the country. The traditional production technology of inulin mung bean cake with inulin partial substitution of sucrose and butter was improved, and cake recipe with good flavor and nutrition was obtained. Compared with traditional mung bean cake products, the product was reinforced inulin with lowsugar and low-energy, meeting consumer demand for natural and healthy pursuit, and expanding the application field of inulin in the food industry. |
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| Keywords: | inulin mung bean cake health low-sugar |
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