摘要
以低脂酸奶、玉米淀粉、荞麦粉等低脂低糖材料为主料,采用正交试验设计研究低脂酸奶荞麦蛋糕的生产工艺条件。结果表明,该产品的最佳工艺条件为酸奶添加量60 g,烘烤时间35 min,抗性淀粉添加量15 g,荞麦粉与低筋面粉配比3∶7,此时蛋糕的感官及口味最佳。
Using low-fat yogurt, corn starch, buckwheat and some other low-fat or low-sugar materials as main ingredients, within the orthogonal design, the paper＇s result indicated that when baked 35 min, added with resistant starch and yogurtis quantified namely at 15 g and 60 g, the buckwheat and low-gluten flour would reach the ratio of 3-7 , thus both the sense and taste of cake reached reach the peak.
作者
王建化
赵洪德
孙高飞
WANGJianhua;ZHAO Hongde;SUN Gaafei(Haidu College, Qingdao Agricultural University, Laiyang, Shandong 265200,China;Huangdao Entry-Exit Inspection and Quarantine Bureau, Huangdao, Shandong 266555, China;Yantai Fulin Mine Machinery Co., Ltd., Zhaoyuan, Shandong 265400, China)
出处
《农产品加工（下）》
2018年第2期36-38,共3页
Farm Products Processing
关键词
低脂酸奶
荞麦
蛋糕
抗性淀粉
low-fat yogurt
buckwheat
cake
resistant starch
