| 魔芋精粉功能性蛋糕的工艺研究 |
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| 引用本文： | 李梦婷,格根萨茹拉,施灿璨,其乐木格,董同力嘎.魔芋精粉功能性蛋糕的工艺研究[J].农产品加工．学刊,2013(6):47-49,68. |
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| 作者姓名： | 李梦婷 格根萨茹拉 施灿璨 其乐木格 董同力嘎 |
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| 作者单位： | 内蒙古农业大学食品学院 |
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| 摘 要： | 魔芋具有很高的营养价值及保健功能,通过研究以魔芋精粉为主要辅料生产功能性蛋糕的工艺流程,采用单因素试验和L_9(3~4)正交试验研究其工艺参数,确定魔芋精粉功能性蛋糕的最佳配方:蛋糕专用粉40 g,鸡蛋105 g,白砂糖45 g,蛋糕油8 g,魔芋精粉0.1 g。
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| 关 键 词： | 魔芋精粉 工艺参数 功能性蛋糕 |
Processing Technique of Function Cake with Konjac Fine Flour |
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| Institution: | LI Meng-ting,Gegensarula,SHI Can-can,Qilemuge,*DONG Tungalag (Food College,Inner Mongolia Agricultural University,Hohhot,Inner Mongolia 010018,China) |
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| Abstract: | In this work,the Konjac fine flour,which has nutritional value and health care functions,is used as raw accessories materials to produce the function cake.The technical parameter is studied by single-factor test and L_9(3~4) orthogonal experiments.The result shows that the best formula of cake is as followed:cake-flour 40 g,eggs 105 g,sugar 45 g,cake oil 8 g,Konjac fine flour 0.1 g. |
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| Keywords: | Konjac fine flour technical parameter function cake |
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