摘要
探索了蛋糕专用鲜奶油的制作方法,考察了不同食品辅料对鲜奶油品质的影响,采用L_9(3^+)正交法确定了蛋糕专用鲜奶油的最佳配方,并对此鲜奶油的品质和流变特性进行研究。结果表明,此鲜奶油涂抹于蛋糕后具有良好的发泡性、保藏性和稳定性。
The technologic process for making specific fresh cream used in cake and the influence of various food adjuncts on its quality were discussed. We determined the optimum formula of this fresh cream through orthogonal experiments L9 (34). Then the qualities and the rheological properties were studied, the results indicated that there were good foaming properties, shape-retaining properties and stabilities after it was spread on the cake.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第10期121-123,共3页
Science and Technology of Food Industry
