机构地区: 韶关学院英东食品科学与工程学院
出 处: 《食品研究与开发》 2007年第3期98-100,共3页
摘 要: 以无花果、玫瑰茄花萼为原料,用复配型凝胶剂生产无花果玫瑰茄风味果糕。通过正交试验确定产品配方,并通过控制烘制温度、时间和产品厚度进行烘干操作。 Taking fig and RoseUe calyx as materials, the fig and Roselle Calyx cake was produced with the complex gel. The best formula was established by orthogonal test, and roasting process was taken by controlling the roasting temperature, time, and the thickness of the product.