摘要
目的:以大枣、椰浆、马蹄粉为主要原料,研究影响大枣椰浆马蹄糕质量的主要因素,确定其最佳配方。方法:在单因素变量的基础上,采用正交试验,通过对大枣椰浆马蹄糕感官评分,确定最佳配方。结果:大枣椰浆马蹄糕的最佳配方是大枣汤与马蹄粉比例为3∶1、椰浆与马蹄粉比例为3∶1、隔水蒸制8min。结论:根据最佳工艺制作出色泽诱人、富有弹性、甜度适口具有营养保健作用的大枣椰浆马蹄糕。
【Objective】The water chestnut cakes were prepared from jujube,coconut cream and water chestnut powder as main material.The main factors that influence the quality of the water chestnut cake were determined.【Method】On the basis of the single factor variable,orthogonal experiment was used to determine the best formula.【Result】The optimum formula of this water chestnut cake was jujube soup∶water chestnut powder=3∶1,coconut cream∶water chestnut powder=3∶1,steam 8 minutes.【Conclusion】According to the best formula,the water chestnut cake was produced with attractive color,elasticity,sweetness,nutrition and health care function.
作者
刘世军
阿迪来·艾尔肯
唐志书
姜慧慧
宋忠兴
崔春利
刘红波
梁艳妮
张娱
许洪波
雷甜甜
LIU Shi-jun;ADILAI·Aierken;TANG Zhi-shu;JIANG Hui-hui;SONG Zhong-xing;CUI Chun-li;LIU Hong-bo;LIANG Yan-ni;ZHANG Yu;XU Hong-bo;LEI Tian-tian(Shaanxi University of Chinese Medicine/Shaanxi Collaborative Innovation Center of Chinese Medicinal Resource Industrialization/Shaanxi Province Key Laboratory of New Drugs and Chinese Medicine Foundation Research/Shaanxi Rheumatism and Tumor Center of TCM Engineering Technology Research,Xianyang 712083,China)
出处
《中国食物与营养》
2019年第7期59-61,共3页
Food and Nutrition in China
基金
陕西省科技统筹创新工程计划项目(项目编号:2015KTCL03-14)
陕西省教育厅服务地方专项计划项目(项目编号:15JF001)
陕西省科技资源开放共享平台项目(项目编号:2015FWPT-01)
陕西省重点科技创新团队(项目编号:2012KCT-20)
中药产业过程大学生创新实践基地项目(项目编号:陕教财【2013】171号)
大学生创新创业训练计划项目(项目编号:201610716009/2152)
关键词
大枣
椰浆
马蹄糕
jujube
coconut cream
water chestnut cake
