共查询到20条相似文献,搜索用时 15 毫秒
1.
2.
桑果巧克力蛋糕
原料:糖粉350克、杏仁粉350克、鸡蛋9个、蛋黄9个、蛋白9个、糖70克;欧登堡淡奶油300克、牛奶200克、柠檬皮0.5克、鱼胶2片、爱丽丝白巧克力300克;桑果蓉240克、糖50克、鱼胶4片、樱桃酒10克。 相似文献
3.
4.
5.
《中国食品添加剂》2015,(5)
采用三因素三水平的正交实验设计,制作了九种不同配方的蛋糕油,利用不同配方的蛋糕油采用一次搅打法制作蛋糕的烘焙实验来检验蛋糕油对蛋糕质量的影响,主要研究了蛋糕油的感官指标和蛋糕油的理化特性分析即打擦度、浆料比重、体积得率等三个指标,结果表明,蛋糕油的最优配方为分子蒸馏单甘酯14%、蔗糖脂肪酸酯9%、山梨醇10%。在确定最优配方的蛋糕油后,通过对蛋糕中添加蛋糕油的使用量、添加时间及烘焙方法等蛋糕油的工艺性特性进行研究,结果表明,蛋糕的烘焙工艺为在面粉用量100g、全蛋液200g时,蛋糕油适宜的使用量为20g;使用蛋糕油蛋糕的烘烤工艺中以入炉温度应在180℃,5min后提高到210℃进行烘烤最佳。本研究的目的为蛋糕油的生产和蛋糕的加工提供实验指导和理论依据。 相似文献
6.
7.
乙醇溶剂浸出菜籽饼的工艺研究 总被引:2,自引:0,他引:2
以菜籽饼为原料,用95%的乙醇作溶剂,通过改变浸出次数、原料坯厚、原料水分含量、固液比4个因素,在浸出温度78℃,每次浸出15min条件下对菜籽饼进行浸出,对浸出粕中的残油率进行检测分析,得出乙醇浸出菜籽饼的最佳工艺条件为浸出次数9次,原料水分含量2.4%,原料坯厚0.50cm,固液比14.0.得到的菜籽浸出粕中残油率为1.53%,蛋白质含量为45.84%(N×6.25,干基),单宁含量为1.4%,植酸含量为5.12%,硫甙含量为2.77mg/g. 相似文献
8.
9.
研究以面粉、元贞糖、魔芋粉为主要原料制作无糖魔芋保健蛋糕.通过正交试验优化最佳工艺条件为:低筋面粉100g,鸡蛋210%,元贞糖10%,魔芋粉35%,食用调和油5%、蛋糕油2%,(添加量均为低筋面粉重量的百分比),打蛋时间12 min,200℃下烘烤15 min.制品表面金黄、有光泽,质地丰满、柔软、有弹性,口感松喧香甜. 相似文献
10.
11.
13.
14.
15.
Ingrid Halle Friedrich Schöne 《Journal für Verbraucherschutz und Lebensmittelsicherheit》2013,8(3):185-193
In hens the effects of expeller/cakes from rapeseed, linseed, and hemp seed were investigated on feed intake, laying performance and fatty acid composition of egg yolk. A total of 216 individually caged laying hens were allocated to nine dietary treatments (5, 10, 15 % cake) and fed for six laying months. For feed intake, egg mass production and feed-to-egg mass ratio at 15 % dietary cake level a significant lower performance was shown compared with the 5 and 10 % cake level groups. Also interaction was significant for all these parameters, indicating that the cake level acted differently for the three cakes. The egg mass production was lower in the linseed cake than in the hempseed groups and the hens fed the linseed cake needed significantly more feed per kg egg mass compared with both the other cakes tested. Increasing dietary level of all oil seed cakes lowered the yolk percentage and increased the egg white percentage. Increased dietary levels of all three oil seed cakes lowered the percentages of most saturated fatty acids and also the percentages of the monounsaturated fatty acids. The linoleic acid and the linolenic acid as polyunsaturated fatty acids were heightened by increasing the cake levels from 5 to 10 and 15 % in the diet. The results allow the conclusion that compound feeds with up to 10 % of cakes does not negatively influence the laying performance of hens and provides the possibility of the enrichment of yolk fat with polyunsaturated fatty acids. 相似文献
16.
17.
18.
《中外食品工业》2005,(3):43-44
Along with the advancement of the microwave oven manufacturing technique and the constant descend of its price, microwave oven equipment is gradually becoming the familiar application in family, the manufacture and consumption of lots of food use the technique of microwave processing, so the research on microwave recuperating food is one of the hottest researching subjects. 相似文献
19.