| 桂花板栗糕的研制 |
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| 引用本文： | 李飞.桂花板栗糕的研制[J].农业科技与装备,2021(2). |
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| 作者姓名： | 李飞 |
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| 作者单位： | 信阳农林学院 |
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| 摘 要： | 以板栗和桂花为原料制作桂花板栗糕,采用单因素试验及正交试验研究桂花板栗糕的最佳配方和工艺。试验结果表明,以60 g板栗为基础,白砂糖添加量30%、水添加量350%、桂花添加量1.3%、吉利丁片添加量15 g为最佳配方。此条件下所得桂花板栗糕具有较高的品质和营养价值。
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| 关 键 词： | 糕点 板栗 试验 桂花 工艺优化 |
Development of Osmanthus Chestnut Cake |
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| LI Fei.Development of Osmanthus Chestnut Cake[J].Agricultural Science & Technology and Equipment,2021(2). |
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| Authors: | LI Fei |
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| Institution: | (Xinyang Agriculture and Forestry University,Xinyang Henan 464000,China) |
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| Abstract: | Using chestnut and osmanthus as raw materials to make osmanthus chestnut cake,single factor test and orthogonal test were used to study the optimal addition amount of osmanthus,water,white granulated sugar and gelatin tablets.The experimental results showed that:On the basis of 60 g chestnut,the optimum technological parameters were 30%of white granulated sugar,350%of water,1.3%of osmanthus and 15 g of gelatin tablets.Under this condition,the osmanthus chestnut cake obtained has high quality and nutritional value. |
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| Keywords: | food processing cake chestnut osmanthus technology optimization |
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