| 应用黄金分割法确定茶香蛋糕中茶粉的添加量及品种 |
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| 引用本文： | 王中江,李杨,江连洲,王晶.应用黄金分割法确定茶香蛋糕中茶粉的添加量及品种[J].食品工业科技,2011(11):231-233. |
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| 作者姓名： | 王中江 李杨 江连洲 王晶 |
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| 作者单位： | 东北农业大学食品学院,黑龙江哈尔滨,150030 |
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| 摘 要： | 利用黄金分割法对茶香蛋糕中茶粉的添加量及品种进行研究,确定了四种生产茶香蛋糕的原料茶粉（红茶,绿茶,茉莉花茶,玫瑰花茶）的最佳添加量分别为0.855%,0.4022%,0.864%,0.7978%。结果表明,以茉莉花茶茶粉作为制作茶香蛋糕的原料较好,该方法所制茶香蛋糕品质较好,且可一定程度延长蛋糕的保质期,增加蛋糕的营养、保健功能。
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| 关 键 词： | 黄金分割法 茶香蛋糕 茶粉 添加量 品种 |
Application of the golden section in choosing the dose and varieties of the tea powder for tea cake |
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| WANG Zhong-jiang,LI Yang,JIANG Lian-zhou,WANG Jing.Application of the golden section in choosing the dose and varieties of the tea powder for tea cake[J].Science and Technology of Food Industry,2011(11):231-233. |
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| Authors: | WANG Zhong-jiang LI Yang JIANG Lian-zhou WANG Jing |
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| Affiliation: | WANG Zhong-jiang,LI Yang,JIANG Lian-zhou,WANG Jing(Food College,Northeast Agriculture University,Harbin 150030,China) |
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| Abstract: | The dose and varieties of the tea powder for tea cake were determined by golden section method.The optimal dosage of four kinds of tea powder(black tea,green tea,jasmine tea,rose tea)were 0.855%,0.4022%,0.864% and 0.7978% respectively.The results indicated that jasmine tea powder was better than other tea powder for tea cake making.The tea cake according to this formulation owned better quality,longer shelf life,more nutrition and healthy function. |
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| Keywords: | golden section method tea cake tea powder dosage varieties |
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