| 红枣枣泥蛋糕加工工艺研究 |
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| 引用本文： | 金锋,王帅.红枣枣泥蛋糕加工工艺研究[J].农业机械化与电气化,2010(3):34-37. |
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| 作者姓名： | 金锋 王帅 |
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| 作者单位： | 江苏食品职业技术学院食品工程系;辽宁省农业机械化研究所; |
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| 摘 要： | 采用正交试验的方法，对红枣枣泥蛋糕的配方和生产工艺进行研究。试验结果表明：红枣枣泥蛋糕的最佳工艺参数为上火温度160℃、下火温度190℃、时间19min；最佳配方为枣泥150g、面粉350g、泡打粉8g、白砂糖180g、水150mL。
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| 关 键 词： | 食品加工 红枣 枣泥 蛋糕 加工工艺 |
Study on Processing Techniques of Red Date Jujube Paste Cake |
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| Authors: | JIN Feng WANG Shuai |
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| Institution: | 1.Food Engineering Department of Jiangsu Food Vocationl College/a>;Huai'an Jiangsu 223003/a>;China/a>;2.Liaoning Agricultural Mechanization Institute/a>;Shenyang 110161/a>;China |
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| Abstract: | This paper studies the processing process of jujube data pulp cake using orthogonal test. The experiment results show that the best condition in reflux method are as follows： up-fire temperature 160 ℃,down-fire temperature 190℃; persistent 19 min,data pulp 150 g, flour 350 g, multiple baking powder 8 g, sugar 180 g, water 150 g. |
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| Keywords: | food processing red jujube Jujube paste cake processing technique |
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