摘要
为研究百合山楂糕的制作工艺,通过单因素试验和正交试验,选取百合添加量、辅料添加量、山楂糕厚薄程度三个试验因素,确定其最佳工艺配方条件。研究表明:影响山楂糕感官品质的因素从大到小依次为辅料添加量、山楂糕厚薄和百合添加量。百合山楂糕最佳制作工艺为:以500 g山楂为基准,当百合添加量为5%、辅料添加量为50%和山楂糕厚薄程度为8 mm时,制出的百合山楂糕的感官评价最高。
In order to study the processing technology of lily and hawthorn cake,the single factor experiment was carried out,the best technological conditions were determined by three experimental factors:the amount of lily,the amount of auxiliary materials and the thickness of hawthorn cake.The results show that the best processing technology of lily hawthorn cake is:when the amount of lily is 6%,the amount of auxiliary material is 50%and the thickness of hawthorn cake is 8 mm,taking 500 g hawthorn as an example,the lily and hawthorn cake has the highest sensory evaluation.
作者
雷磊
LEI Lei(College of Food Science,Xinyang Agriculture and Forestry University,Xinyang 464000 Henan,China)
出处
《粮食加工》
2022年第3期69-71,共3页
Grain Processing
基金
信阳农林学院青年基金项目(20200111)
校级科技创新团队建设项目(CXTD-201802)。
关键词
山楂糕
百合
制作工艺
haw cake
lily
manufacturing process
