摘要
以沙田柚、百合精粉为原料,用琼脂、黄原胶复配型胶凝剂生产沙田柚果糕。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 shaddock, lily powder as materials, shaddock cake was produced with agar, xanthan complex hydrocollids. The best formula was established by orthogonal test, and the roasting process was taken by controlling the roasting temperature, time, and the thickness of the product.
出处
《食品科技》
CAS
北大核心
2006年第1期34-36,共3页
Food Science and Technology
关键词
沙田柚果糕
生产工艺
正交试验
shatian shaddock cake
production process
orthogonal test
