| 低糖菠萝南瓜糕的研制 |
| |
| 引用本文： | 刘国凌,钱洪. 低糖菠萝南瓜糕的研制[J]. 食品科技, 2007, 0(6): 99-101 |
| |
| 作者姓名： | 刘国凌 钱洪 |
| |
| 作者单位： | 1. 韶关学院食品系,韶关,512005;华南理工大学食品系,广州,510640
2. 华南理工大学食品系,广州,510640 |
| |
| 摘 要： | 以菠萝、南瓜为原料,用果糖代替蔗糖,使产品总糖含量控制在30%以下,并采用低甲氧基果胶为凝固剂,通过正交试验确定最佳低糖复合型果糕的配方,研制出香气浓郁、营养价值高的低糖保健果糕。
|
| 关 键 词： | 低糖 菠萝 南瓜 果糕 |
| 文章编号： | 1005-9989(2007)06-0099-02 |
| 修稿时间： | 2006-11-18 |
Preparation of low-sugar compound cake of pineapple and pumpkin |
| |
| LIU Guo-ling,QIAN Hong. Preparation of low-sugar compound cake of pineapple and pumpkin[J]. Food Science and Technology, 2007, 0(6): 99-101 |
| |
| Authors: | LIU Guo-ling QIAN Hong |
| |
| Abstract: | Pineapple and pumpkin were used to make compound cake.In the paper the fructose as a food addictive replaced the sucrose to make cake gel.Through orthogonal experiment,the soluble solid contents of final product were less than 30%,and the product had good flavor and high nutrition. |
| |
| Keywords: | low-sugar pineapple pumpkin cake |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
