| 添加低聚木糖生产橘汁蛋糕工艺的研究 |
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| 引用本文： | 刘远洋,徐冲.添加低聚木糖生产橘汁蛋糕工艺的研究[J].农产品加工．学刊,2008(10). |
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| 作者姓名： | 刘远洋 徐冲 |
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| 作者单位： | 1. 黑龙江八一农垦大学,食品学院,黑龙江,大庆,163319
2. 黑龙江八一农垦大学,植物科技学院,黑龙江,大庆,163319 |
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| 摘 要： | 通过正交试验,研究了低聚木糖添加量、橘浆添加量、面粉添加量、鸡蛋添加量对蛋糕品质的影响,得到了添加低聚木糖生产橘汁蛋糕的工艺参数和最佳配方。
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| 关 键 词： | 低聚木糖 橘汁 蛋糕 |
Study on Processing Technique of Orange Cake with Oligosexylose |
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| Hiu Yuanyang,Xu Chong.Study on Processing Technique of Orange Cake with Oligosexylose[J].Nongchanpin Jlagong.Xuekan,2008(10). |
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| Authors: | Hiu Yuanyang Xu Chong |
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| Abstract: | The effects of oligosexylose addition,orange serum dosage,flour addition,egg addition on quality of cake were studied by orthogonal test. The optimum technological parameter of orange cake with oligosexylose was got. |
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| Keywords: | oligosexylose orange serum cake |
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