摘要
研究以乳酪、牛奶为主要原料,制成营养丰富、均衡的乳酪蛋糕,并确定乳酪蛋糕的最佳工艺:乳酪片20%、牛奶20%、鸡蛋40%、低筋面粉8%,实验结果表明,乳酪蛋糕比普通海绵蛋糕的蛋白质增加了47.94%,钙增加了116.48%,脂肪增加了74.36%。
The cheese, milk and eggs were used as material to make the nutritional rich, balanced cheese cakes and the nutrition ingredient was analysised . The experimental results indicated that the best technics as the cheese was 20 %; milk was 20 %; eggs was 40 % and cake flour was 8 %. The results of the experiment showed that the protein in the cheese cakes was increasing 47.94 %; calcium was increasing 116.48 % and the fat was increasing 74.36 % than that of the normal sponge cakes.
出处
《食品研究与开发》
CAS
北大核心
2008年第4期108-111,共4页
Food Research and Development
关键词
乳酪
蛋糕
营养成分
cheese
cake
nutrition composition
