摘要
主要讲述了以魔芋胶、麦芽糖醇及大豆蛋白为主要原料制作月饼馅料的配方研究和月饼生产的工艺流程,工艺较传统月饼简单,又赋予月饼更多的营养价值和保健作用。
The manufacture of Cantonese-style moon cake and the study of the stuffing＇ formula were introduced in the paper, such as the main materials, technique process etc. The stuffing are mainly made of konjac glucomannan, maltitol and soybean protein concentrate, the process was more convenient than the traditional manufacture, Meanwhile, the product is more nutritious and healthy.
出处
《食品工业》
CAS
北大核心
2006年第6期14-16,共3页
The Food Industry
基金
广东省农业领域重大科技专项项目(2004A20301005)
关键词
月饼
魔芋胶
麦芽糖醇
大豆浓缩蛋白
moon cake
konjac glucomannan
maltitol
soybean protein concentrate
