摘要
结合传统的蛋糕生产工艺,设计出了魔芋蛋糕的综合评分法的评分标准;运用正交试验方法,优选最佳配方方案;以魔芋、蛋白糖代替传统蛋糕中所用的面粉、砂糖,重点探讨了魔芋蛋糕的生产工艺及配方,生产出优质的魔芋蛋糕,使蛋糕集营养、保健功能于一体,可作为一种良好的保健食品。
Combining with the traditional cake production technology, this text has designed the standard for comprehensive assessment of the konjaku cake. The authors used the orthogonal test method and have selected the best prescription that konjaku and albumen candy were used on the cake in stead of the traditional flour and sugar. The text put more emphasis on the production technology and prescription of the konjaku cake in order to produce the high-quality konjaku cake as a kind of health food.
出处
《食品科技》
CAS
北大核心
2008年第11期53-56,共4页
Food Science and Technology
关键词
魔芋
蛋糕
生产工艺
保健食品
konjak
cake
production technology
health food
