摘要
通过单因素实验和正交实验研究姜汁和水的质量比、白糖、麦芽糖及柠檬汁对姜糖品质的影响。结果表明:姜糖的最优配方是姜汁和水的质量比为1.5:1.0(150.0g)、麦芽糖的添加量为150.0g、白糖的添加量为135.0g、柠樣汁的添加量为4.5g。用此配方制作的姜糖性价比高,口感好。
The effect of mass ratio of ginger juice and w ater, su g a r, maltose and lem on juice on the quality of ginger sugar were investigated by single factor and orthogonal experim ents. The results showed that the optim al formula of ginger sugar w a s: 1. 5* 1. 0 (150. 0 g) of ginger juice to w ate r, 150. 0 g of maltose w as, 135. 0 g of white su g a r, and 4. 5 g of lemon ju ic e.
作者
赵爱民
吴晓伟
王迪
ZHAO Aimi;WU Xiaowei;WANG Di(Department of Economic Management,Jiangyin Polytechnic College,Jiangyin,Jiangsu 214400,China;School of Food Engineering,Anhui Science and Technology University,Fengyang,Anhui 233100,China)
出处
《美食研究》
北大核心
2019年第4期47-50,共4页
Journal of Researches on Dietetic Science and Culture
基金
安徽省高校自然科学研究重点项目(KJ2012Z070)
江苏省“青蓝工程”项目(JS20170508)
关键词
食品加工
姜糖
配方
烹饪工艺
food processing
ginger su g a r
form ula
cooking technology
