| 低糖玫瑰月饼的研制 |
| |
| 引用本文： | 金锋. 低糖玫瑰月饼的研制[J]. 江苏调味副食品, 2009, 26(3): 8-10 |
| |
| 作者姓名： | 金锋 |
| |
| 作者单位： | 江苏食品职业技术学院食品工程系,江苏淮安,223003 |
| |
| 摘 要： | 为给批量生产提供试验依据，对低糖玫瑰月饼的配方与工艺进行了研究，通过正交实验，得到最佳工艺配方为：玫瑰花0．12％、魔芋胶0．16％、麦芽糖醇0．16％和大豆浓缩蛋白0．16％，上火温度为220℃，下火温度为190~C，烘烤时间为25min。
|
| 关 键 词： | 月饼 玫瑰花 工艺研究 |
Development of low-sugar roseate moon cake |
| |
| JIN Feng. Development of low-sugar roseate moon cake[J]. Jiangsu Condiment and Subsidiary Food, 2009, 26(3): 8-10 |
| |
| Authors: | JIN Feng |
| |
| Affiliation: | JIN Feng (Food Engineering Department, Jiangsu Food Vocational ＆ Technical College, Huai＇an Jiangsu ,223003 ) |
| |
| Abstract: | The study on the formula and technology of low -sugar roseate moon cake can provide test basis for mass production. With orthogonal test, the optimal formula was set as the following：rose 0.12%, konjak gum 0.16%, mahitol 0.16%, soy protein concentrate 0.16%, up temperature 220℃, down temperature 190℃ and baking time 25 min. |
| |
| Keywords: | rose moon cake technological study |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
