共查询到17条相似文献,搜索用时 86 毫秒
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低糖蔬果月饼馅料的制作 总被引:2,自引:0,他引:2
介绍了以冬瓜、马蹄、蜂蜜、麦芽糖醇、花生油等为主要原料,制作蔬果月饼馅料的工艺过程、配方及制作要点,用它可制成低糖、味道清新淡雅且不油腻的净素月饼。 相似文献
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讲述了以魔芋精粉、大豆浓缩蛋白、糖醇为主要原料,制作月饼馅料的配方及其生产的工艺流程,工艺较传统月饼简单,又赋予月饼更多的营养价值和保健作用。 相似文献
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Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology 总被引:2,自引:0,他引:2
The optimum formulation for production of a Malaysian traditional baked cassava cake was determined using response surface methodology (RSM). Effects of amount of ingredients such as sugar (10-30%) and coconut milk (15-35%) on the textural characteristics (hardness and chewiness) and sensory qualities (colour, firmness, cassava flavour and overall acceptability) of cakes were investigated. Significant regression models which explained the effects of different percentages of sugar and coconut milk on all response variables were determined. The coefficients of determination, R2 of all the response variables were higher than 0.8. Based on the response surface and superimposed plots, the basic formulation for production of Malaysian traditional baked cassava cake with desired sensory quality was obtained by incorporating with 25% of sugar and 20% of coconut milk. 相似文献
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目的 采用响应面法优化贵州特色洋芋粑加工工艺。方法 以感官评分为评价指标,优化洋芋粑厚度、预炸温度和时间、配料添加量,幵在单因素实验的基础上,通过响应面试验优化洋芋粑配斱和工艺。结果 速冻洋芋粑较优的厚度为1.00 cm,预炸温度220℃,预炸时间25 s。食盐添加量0.5%,纯净水添加量15.0%,棕榈油添加量3.0%,玉米淀粉添加量4.0%时,为最佳的速冻洋芋粑配斱,预测感官评分的理论值为100.0分,验证实验得到感官评分为(95.3±1.4)分。结论 采用优化后的工艺制得的速冻洋芋粑口感较好,食用斱便,可作为工业化生产的基本加工条件。 相似文献