摘要
通过正交试验,研究了低聚木糖添加量、橘浆添加量、面粉添加量、鸡蛋添加量对蛋糕品质的影响,得到了添加低聚木糖生产橘汁蛋糕的工艺参数和最佳配方。
The effects of oligosexylose addition, orange serum dosage, flour addition, egg addition on quality of cake were studied by orthogonal test. The optimum technological parameter of orange cake with oligosexylose was got.
出处
《农产品加工（下）》
2008年第10期40-42,共3页
Farm Products Processing
关键词
低聚木糖
橘汁
蛋糕
oligosexylose
orange serum
cake
