"米邦塔"仙人掌面包、蛋糕的研制

对仙人掌蛋糕、面包制作的可行性进行了研究。分别采用海绵蛋糕制作方法和一次发酵法制作仙人掌蛋糕和面包，并对它们的感官质量进行了评定。结果表明：仙人掌焙烤食品的感官质量符合相关国家标准，与普通焙烤食品相比，在外观形态、内部组织结构等方面无明显差异，且剖面呈绿色，略带仙人掌清香。仙人掌面包、蛋糕的开发，为仙人掌资源的开发利用提供了一条新的途径。

RESEARCH ON MANUFACTURING OF CACTUS BREAD AND CAKE

The feasibility of manufacturing of cactus cake and bread was studied in this test. Sponge cake produce technique and standard straight process were applied to make cactus cake and bread before sensory quality test. Consequently express, there is a little difference between ordinary baked foods and cactus-baked foods in appearance form and internal texture, and the section of cactus-baked foods are green, and they smell like cactus. Conclusion is drawn that it will produce high quality bread and cake through adding cactus juice into them. This has not only increased the pattern of baked foods, but also offered one new channel to develop the cactus resource.