摘要
以板栗、红枣为原料,添加白砂糖和柠檬酸等辅料用来制备板栗红枣糕。通过单因素试验和正交试验,得到其最佳工艺参数:红枣35%,白砂糖15%,卡拉胶2%,水36.6%,其成品口味上佳,香甜软糯,色泽亮丽,在风味上也可被广大群众所认可。
With the raw material of chestnut and red jujube,add sugar and citric acid and other auxiliary materials to prepare chestnut jujube cake.Is obtained by single factor test and orthogonal test,the optimum process parameters：red jujube 35%,sugar 15%,carrageenan 2%,water 36.6%,its finished good taste,sweet and soft,colour and lustre is bright beautiful,also can be recognized by the masses on flavor.
作者
邹成梅
王甜甜
何思艳
夏兰欣
吴鹏
ZOU Cheng-mei;WANG Tian-tian;HE Si-yan;XIA Lan-xin;WU Peng(College of Life Sciences,Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization,Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains,Huanggang Normal University,Huanggang 438000,Hubei,China)
出处
《黄冈师范学院学报》
2018年第3期42-46,共5页
Journal of Huanggang Normal University
基金
湖北省高等学校优秀中青年科技创新团队项目(T201619)
关键词
板栗
红枣
板栗枣糕
加工工艺
chinese chestnuts
red jujube
chestnut cake
processing technology
