摘要
以雪莲果果浆、面粉、白砂糖、鸡蛋等为原料,研制营养丰富、品味纯正、适合广大消费者及特殊人群需求的低糖雪莲果蛋糕。通过正交试验确定最佳产品配方为:鸡蛋500 g、白砂糖70 g、面粉300 g、雪莲果果浆125 g,可生产出风味独特、营养丰富的低糖雪莲果蛋糕。
The low-sugar cake is produced by yacon pulp,wheat flour,sugar and eggs.This product is rich in nutrition,tastes good and fitting for consumers and some special people.The optimum conditions determined by orthogonal experiment were egg 500 g,sugar 70 g,wheat flour 300 g,yacon juice 125 g,it was possible to produce the low-sugar yacon cake with rich nutrition and a unique flavor.
出处
《保鲜与加工》
CAS
2010年第5期37-39,共3页
Storage and Process
基金
玉溪农业职业技术学院科学研究项目(2008XY05)
