WANG Ming-shuang,WANG Li-jiang.Development the Cake of Yam and Jujube[J].Northern Horticulture,2013,37(14):149-152.
山药红枣蛋糕的研制
- Title:
- Development the Cake of Yam and Jujube
- 文章编号:
- 1001-0009(2013)14-0149-04
- 分类号:
- TS 255.3
- 文献标志码:
- A
- 摘要:
- 以山药浆、红枣粉、白砂糖、鸡蛋清为研究对象，通过单因素试验和正交实验结合感官评价等方法，进行了山药红枣蛋糕的研制。结果表明：山药红枣蛋糕的最佳配方为：以低筋小麦粉的质量为基础，山药浆添加量14%、红枣粉添加量4%、白砂糖添加量100%、鸡蛋清添加量150%。
- Abstract:
- Taking yam serum,jujube powder,white sugar and egg white as research objects,a sort of cake of yam and jujube was developed by single factor tests and orthogonal experiments with sensory evaluation.The results showed that the optimum formula was confined as follows：using the low bar wheat flour as the standard,adding 14% yam serum,4% jujube powder,100% white sugar,150% egg white.
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备注/Memo
第一作者简介：王明爽（1990-），女，本科，研究方向为食品科学与工程。
责任作者：王立江（1972-），男，硕士，副教授，硕士生导师，研究方向为食品科学与工程。E-mail:wlj55568@126.com.
收稿日期：2013-03-05