摘要
通过正交试验,研究了低聚木糖添加量、南瓜蓉添加量、牛奶面粉添加量、鸡蛋清添加量对蛋糕品质的影响,得到了添加低聚木糖生产南瓜蛋糕的工艺参数和最佳配方。
The effects of oligosexylose addition, pumpkin dosage, flour addition, egg addition on quality of cake were studied by orthogonal test. The optimum technological parameter of pumpkin cake with oligosexylose was got.
出处
《农产品加工（下）》
2009年第3期157-160,共4页
Farm Products Processing
关键词
低聚木糖
南瓜
蛋糕
oligosexylose
pumpkin
cake
