摘要
莴苣对人体有营养和保健作用。采用正交实验方法,探讨莴苣蛋糕的配方及生产工艺,确定了莴苣汁的最适添加量,并提出了质量指标。
Lettuce have nutrition and health functions. The formula and processing technology of cake was studied by adopting the orthogonal design. The optimal added quantity of lettuce juice was obtained and the quality index was proposed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第10期107-109,共3页
Science and Technology of Food Industry
关键词
莴苣
蛋糕
生产工艺
lettuce
cake
processing technology
