机构地区: 广州大学化学化工学院食品系
出 处: 《现代食品科技》 2013年第7期1670-1674,1626,共6页
摘 要: 以山药、茯苓、莲子、红枣为主要原料,通过单因素和多因素正交试验,研究了健脾祛湿糕表皮和馅料的最佳配方和最佳工艺参数。结果表明:表皮的最佳配方为:山药粉8.00%、茯苓粉7.33%、砂糖为14.67%、色拉油为6.67%;馅料的最佳配方为:砂糖20.00%、红枣粉20.00%、莲子粉2.004%、柠檬酸添0.20%。本产品含有总糖32.02%、粗多糖13.92%、细菌菌落10个/20 g,大肠菌群10个/20 g,大肠杆菌未检出,霉菌20个/20 g,符合国家标准要求。产品外皮形状饱满,色泽均匀,质地细腻、有弹性,具有山药和茯苓特有的蛋糕风味。 The optimal formula and processing parameters of the epidermis and filling materials of a new kind of cake made of Chinese yam,tuckahoe,lotus seed and red jujube were studied by one factor and orthogonal test.The results showed that the optimal formula of epidermis was: Chinese yam powder 8.00%,tuckahoe powder 7.33%,sugar 14.67% and salad oil 6.67%.The best formula of filling materials was: sugar 20.00%,red jujube powder 20.00%,lotus seed powder 24.00% and citric acid 0.20%.The cake contained coarse polysaccharide 13.92% with good shap,uniformity colour,good texture and flavour.In addition,microbiology detection of the product showed bacteria count 10 and mildew colony 20,lower than the detection limits of the national standard.
领 域: [轻工技术与工程]