| 杂粮蛋糕的营养分析及配方研究 |
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| 引用本文： | 杨君,刘旭光,林丹琼.杂粮蛋糕的营养分析及配方研究[J].食品工业,2011(6). |
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| 作者姓名： | 杨君 刘旭光 林丹琼 |
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| 作者单位： | 广东农工商职业技术学院热作与管理工程系; |
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| 摘 要： | 为了满足现代人的营养保健需求,试验将荞麦粉和黑米粉添加到小麦粉中,以不同配比制作杂粮蛋糕,采用四因素三水平正交试验设计,根据感官评价及营养成分分析,研制出色香味美,高蛋白、高膳食纤维、低脂肪,营养均衡的杂粮蛋糕的最佳配方为:低筋面粉50g,荞麦粉20g,黑米粉40g,白砂糖90g,鸡蛋220g。
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| 关 键 词： | 黑米 荞麦 蛋糕 营养 |
The Nutritional Analysis and Recipe Research of Miscellaneous Grains Cake |
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| Yang Jun,Liu Xu-guang,Lin Dan-qiong.The Nutritional Analysis and Recipe Research of Miscellaneous Grains Cake[J].The Food Industry,2011(6). |
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| Authors: | Yang Jun Liu Xu-guang Lin Dan-qiong |
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| Affiliation: | Yang Jun,Liu Xu-guang,Lin Dan-qiongDepartment of Tropical Crops and Management,Guangdong AIB Polytechnic College(Guangzhou 510507) |
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| Abstract: | In order to satisfy the peoples'nutritional needs in this modern time,in this paper,miscellaneous grains cakes with different ratio of buckwheat flour,black rice flour and wheat flour were made.Based on the results of four factors and three levels orthogonal tests,the best recipe of miscellaneous grains cake was obtained,which was:plain flour 50 g,buckwheat 20 g,black rice powder 40 g,sugar 90 g,egg 220 g.According to the sensory evaluation and the analysis of nutrients,the miscellaneous grains cake is colo... |
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| Keywords: | black rice buckwheat miscellaneous cake nutrition |
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