摘要
以团风荸荠粉和糯米粉为原料研制出香气浓郁、甜度适中,口感优良、具有营养保健作用的荸荠糕。通过单因素实验和正交实验对荸荠糕的加工工艺进行研究,以感官品质评定为依据,得到生产荸荠糕的最优工艺配方,即荸荠粉与糯米粉比例为1∶2,加水量为20mL,加糖量为3g。
In this paper ,Tuanfeng water chestnut flour and glutinous rice flour are used as raw materials to make cakes which are aroma‐scented ,moderately sweet ,tasty ,nutritious and healthy .Single factor and orthogonal experiments are conducted to develop a processing technology for making water chestnut cakes .Based on an evaluation of the look and taste of the cakes ,an optimal formula is obtained .The optimal formula requires of a proportion of water chestnut and glu‐tionous rice flours of 1∶2 ,and the contents of water and sugar of 20 mL and 3 g respectively .
出处
《黄冈师范学院学报》
2016年第3期42-46,共5页
Journal of Huanggang Normal University
基金
黄冈师范学院博士基金项目(2012028103)
关键词
荸荠
糕点
加工工艺
water chestnuts
cake
processing technology
