摘要
改进了皖南地区绿豆糕的制作工艺,以木糖醇完全替代绿豆糕中的蔗糖,筛选出营养和风味最佳的绿豆糕是以25%木糖醇取代蔗糖。因此,最大限度地降低了传统绿豆糕中糖的含量,使之适宜于糖尿病人食用,并拓展了木糖醇的应用空间。
This paper introduces the production technology of xylitol mungbean cake.By xylitol replace sucrose,which will visibly decrease the proportionment of sugar,not bringing bad inpact,and lead to attract more trencherman,withal,create help toward development of the traditional Chinese dim sum.According to our experiment,we find out that it will be best when decrease of xylitol is 25% in xylitol mungbean cake.
出处
《食品科技》
CAS
北大核心
2010年第7期195-197,共3页
Food Science and Technology
关键词
木糖醇
绿豆糕
含糖量
xylitol
mungbean cake
the sugar content
