摘要
主要对超微绿茶粉蛋糕的加工工艺进行了研究。结果表明添加1．4%的绿茶粉,在225℃以底火烘烤0～11min,面火烘烤9～13min,所制茶粉蛋糕品质较好,且可有效延长蛋糕的保质期,赋予蛋糕一定保健功能。
The processing technique of green tea powder cake was studied. The results showed that the best technique was as follows： 225℃ for 0～ 11/9～ 13 min, with 1.4% green tea powder. The green tea powder cake owned better quality, longer shelf life and healthy function.
出处
《食品工业》
北大核心
2006年第6期16-18,共3页
The Food Industry
关键词
超微绿茶粉
蛋糕
工艺
ultramicro green tea podwer
cake
technique
