摘要
将陈皮和红豆磨成粉,加入蛋糕配方,制作成陈皮红豆风味蛋糕。采用感官评价方法,在单因素试验的基础上进行正交试验确定陈皮红豆风味蛋糕的最佳工艺配方。结果表明,以面粉计,分别添加陈皮粉4%,红豆粉4%,鸡蛋200%,白砂糖100%,植物油10%,水10%可以生产出清爽适口的陈皮红豆风味蛋糕。
The optimum recipe for cake with orange skin and red bean was studied with orthogonal design. Single factor and orthogonal test were used to determine the best technological parameters of orange skin and red bean cake with the comprehensive sensory score of cake as the evaluation standard. Based on flour,egg 200%,sugar 100%,orange skin powder 4% and red bean powder 4% made the cake accepted.
作者
杨巍巍
马明霞
李心悦
张莹之
曾繁鑫
张进娜
YANG Weiwei;MA Mingxia;LI Xinyue;ZHANG Yingzhi;ZENG Fanxin;ZHANG Jin＇na(School of Public Health,Shenyang Medical College,Shenyang,Liaoning 110034,China)
出处
《农产品加工（下）》
2018年第11期9-11,14,共4页
Farm Products Processing
基金
辽宁省科学技术厅攻关及产业化重点研发项目"陈皮多甲氧基黄酮提取物降血脂功能及降脂饼干的研究"(2017225065)
关键词
陈皮
红豆
蛋糕
感官评价
配方
orange skin；red bean；cake；sensory evaluation；recipe
