摘要
以面粉,人造奶油,鲜牛奶,白砂糖,鸡蛋和黄桃罐头等为原料,依据感官质量作为评价指标,通过正交试验确定出黄桃葡式蛋挞的最佳配方。黄桃葡式蛋挞皮制作的最佳配方为:以500g面粉为基准,面团用人造奶油使用量占面粉的16.0%,白砂糖使用量占10.0%,水使用量占50.0%,裹入用人造奶油使用量占72.0%;黄桃葡式蛋挞液制作的最佳配方为:以100g鲜牛奶为基准,白砂糖使用量占鲜牛奶的28.0%,鸡蛋黄使用量占95.0%,面粉使用量占8.0%,黄桃粒使用量占60.0%。
The best formula of yellow peach Portuguese egg tart that was made of flour, margarine, fresh milk, white granulated sugar, egg and canned yellow peaeh was determined based on the sensory quality as evaluation in- dex. The best formula of yellow peach Portuguese egg tart paste taken 500g flour as a benchmark, the margarine 16.0%, white granulated sugar 10.0%, water 50.0%, wrapped margarine 72.0%. The best formula of yellow peach Portuguese egg tart liquid taken 100g fresh milk as a benchmark, white granulated 28.0%, egg yolk 95.0%, flour 8.0%, yellow peach panicles 60.0%.
出处
《食品与发酵科技》
CAS
2013年第3期56-59,共4页
Food and Fermentation Science & Technology
关键词
面粉
人造奶油
鸡蛋
黄桃
葡式蛋挞
flour
margarine
egg
yellow peach
portuguese egg tart
