不同生产工艺对炒糖马蹄糕保存效果的研究

Studies on Effect of Different Processing Technology on Sugar-frying Water Chestnut Cake

马蹄糕具有良好的营养和食用价值,生产销售马蹄糕具有很好的市场和发展前景,但是目前市面上的马蹄糕普遍存在贮藏期太短的问题。该文通过一系列实验寻找出影响炒糖马蹄糕质量的生产工艺及贮藏条件。结果表明,采用30min沸水杀菌,常温避光贮藏可使炒糖马蹄糕的保质期延长至一个月以上。

There should be a chestnut cake because of its ready market and a potential trend for the production and selling of water rich nutritional and edible value, but the popular problem was that water chestnut cake had too short storage life. Through a series of experiments, this paper found processing technology affecting quality and storing condition of water chestnut cake. The results indicated that storage life of water chestnut cake could be more than one month by sterilization with boiling water for 30min and storing at room temperature without light.