| 桑葚营养蛋糕的研制 |
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| 引用本文： | 唐长波,刘臣.桑葚营养蛋糕的研制[J].食品科技,2011(3):138-141,145. |
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| 作者姓名： | 唐长波 刘臣 |
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| 作者单位： | 苏州市职业大学; |
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| 基金项目： | 校级创新成果课题(SZDYKC-100401) |
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| 摘 要： | 对桑葚营养蛋糕的制作进行了详细的研究,通过单因素实验和正交实验探讨了桑葚营养蛋糕配方及生产工艺,确定了桑葚营养蛋糕最佳配方:蛋糕专用粉250g,桑葚汁用量95g,白砂糖用量400g,蛋糕油用量42.5g,鸡蛋用量450g。该蛋糕具有桑葚营养蛋糕特有的色泽和风味,组织均匀细腻,而且具有良好的营养和保健价值,开发前景广阔。
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| 关 键 词： | 桑葚 正交实验 蛋糕最佳配方 |
Processing of mulberry healthy cake |
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| TANG Chang-bo,LIU Chen.Processing of mulberry healthy cake[J].Food Science and Technology,2011(3):138-141,145. |
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| Authors: | TANG Chang-bo LIU Chen |
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| Affiliation: | TANG Chang-bo,LIU Chen(Suzhou Vocational College,Suzhou 212204) |
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| Abstract: | We made detailed study for producing mulberry nutritiong and healthy cake. Through single factor and orthogonal tests obtained the optimize formulation:cakeflour 250 g,mulberry juice 95 g,sugar 400 g,emulsifier 42.5 g,eggs 450 g. This nutrition cake has its unique color and flavor,and its structure is minces,and with good nutrition and health care. |
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| Keywords: | mulberry orthogonal tests the optimize formulation |
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