摘要
以菠萝、南瓜为原料,用果糖代替蔗糖,使产品总糖含量控制在30%以下,并采用低甲氧基果胶为凝固剂,通过正交试验确定最佳低糖复合型果糕的配方,研制出香气浓郁、营养价值高的低糖保健果糕。
Pineapple and pumpkin were used to make compound cake. In the paper the fructose as a food addictive replaced the sucrose to make cake gel. Through orthogonal experiment, the soluble solid contents of final product were less than 30%, and the product had good flavor and high nutrition.
出处
《食品科技》
CAS
北大核心
2007年第6期99-101,共3页
Food Science and Technology
关键词
低糖
菠萝
南瓜
果糕
low-sugar
pineapple
pumpkin
cake
