摘要
介绍了海带保健蛋糕的生产工艺、配方,经正交实验确定了海带蛋糕的最佳配方为:海带粉2.5g,鲜鸡蛋150g,白砂糖85g,乳化剂10g,并且分析了海带粉对蛋糕质量品质的影响。结果表明,在蛋糕中添加一定量的海带粉时,通过调整生产工艺生产出的海带保健蛋糕,其色、香、味和组成结构均比较理想,此产品适合于中青年人群食用。
This article studies the manufacturing technique, formulation and the effect of the edible seaweeds powder on the quality of health cake. The appropriate ingredients of the edible seaweeds cake are 2.5g of edible seaweeds power, 150g of eggs, 85g of sugar and 10g of emulsifying agent. This kind of product is suitable for the youth and the middle-aged.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第4期102-103,106,共3页
Science and Technology of Food Industry
关键词
海带
保健蛋糕
正交实验
生产工艺
edible seaweeds
health cake
orthorhombic test
manufacturing technique
