| 甜玉米蛋糕的研制 |
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| 引用本文： | 王梁,李丽莎,黄敏婕. 甜玉米蛋糕的研制[J]. 食品工业, 2005, 0(6) |
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| 作者姓名： | 王梁 李丽莎 黄敏婕 |
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| 作者单位： | 哈尔滨学院 (哈尔滨150086)(王梁)，哈尔滨商业大学食品工程学院 (哈尔滨150076)(李丽莎，黄敏婕) |
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| 摘 要： | 研究了添加甜玉米制作乳化蛋糕的生产工艺过程和工艺条件;通过单因素实验和正交实验探讨蛋糕生产中甜玉米添加量、蛋粉比、乳化剂用量、加水量四因素对蛋糕品质的影响,从而确定了甜玉米蛋糕的最佳配方:面粉100％,鸡蛋140％,甜玉米8％,砂糖90％,水23％,乳化剂6％。
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| 关 键 词： | 甜玉米蛋糕 生产工艺 |
Preparation of sweet corn cake |
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| Wang Liang et. al. Preparation of sweet corn cake[J]. The Food Industry, 2005, 0(6) |
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| Authors: | Wang Liang et. al |
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| Affiliation: | Wang Liang et. al |
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| Abstract: | The technical process and conditions of emulsifying cake production with sweet corn juice were studied . The factors such as quantity of sweet corn, ration of egg and flour, quantity of emulsifyer and water which influencing cake quality were also investigated with one factor and orthogonal test. As a result, the optimal technology condition for sweet com cake were determined. The formulation was that flour100% , egg140% , sweet corn 8% ,sugar 90% ,water 23% ,emulsifier 6% . |
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| Keywords: | sweet corn cake processing technology |
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