摘要
在借鉴传统焙烤馅饼配方工艺的基础上,从选料及操作方法的角度研制出一种风味独特并具有一定功能性的百合馅饼。本试验在玉米油、鸡蛋、馅料比单因素试验的基础上采用正交试验,最终确定产品配方,制得酸甜适宜滋味诱人的风味百合饼。
In reference to traditional baking pies technique,and on the basis of material and from the point of view of the operation method,lily pie which had unique flavor and certain function was developed.On the basis of single factor experiment for the corn oil,eggs,material ratio,the final product formula was determined using orthogonal test,and the sweet and sour flavor lily pie was got.
出处
《中国食物与营养》
2012年第9期62-64,共3页
Food and Nutrition in China
