摘要
对抹茶蛋糕的配方、加工工艺及抹茶添加量对蛋糕品质的影响进行了研究。结果表明,以面粉量计,最佳抹茶粉添加量为4.0%,适当调整配方和生产工艺,可生产出色、香、味和组织结构均较为理想且茶味清新的抹茶蛋糕。
In this paper,the processing technology and optimum recipe for matcha cake and the matcha＇s effect on quality are studied.The results were as follows,according to flour as 100%,the best formulation for matcha cake made with matcha powder was that with 4.0%.The cake has good flavor,color,texture and the taste quality is almost the same with control.
出处
《安徽农学通报》
2011年第23期169-170,共2页
Anhui Agricultural Science Bulletin
关键词
抹茶蛋糕
工艺
研究
Matcha cake
Technique
Study
