摘要
鲜玉米蒸糕是指以鲜玉米粒为主要原料,配以大米、面粉、糖、水蒸制而成的一款新糕点。通过正交实验以鲜玉米粒添加量为基准,确定了口感和风味最佳的玉米蒸糕用料比:大米40%、面粉15%、水20%、糖5%、酵母1%。
Maize steamed cake refers to a type of new steamed cake, consisting of rice, flour, sugar and water. By means of orthogonal experiment for the added proportion of the fresh maize grains of the maize steamed cake, the optimum ingredient ratio is obtained, including 40% rice, 15% flour, 20% water, 5% sugar and 1% yeast respectively.
出处
《食品科技》
CAS
北大核心
2015年第8期179-181,共3页
Food Science and Technology
关键词
鲜玉米
玉米蒸糕
感官评审
正交实验
fresh maize grains
maize steamed cake
sensory evaluation
orthogonal experiment
