| 茯苓紫薯发糕的研制 |
| |
| 引用本文： | 江山,刘丽,邹成梅,张诗泉,吴鹏.茯苓紫薯发糕的研制[J].农业科学与技术,2017,18(6). |
| |
| 作者姓名： | 江山 刘丽 邹成梅 张诗泉 吴鹏 |
| |
| 作者单位： | 黄冈师范学院生命科学学院/经济林木种质改良与资源综合利用湖北省重点实验室/大别山特色资源开发湖北省协同创新中心,湖北黄冈,438000 |
| |
| 基金项目： | 湖北省自然科学基金项目(2013CFB472).Supported by Natural Science Foundation of Hubei Province |
| |
| 摘 要： | 通过单因素试验和正交实验探索了茯苓紫薯发糕的最佳工艺条件.研究表明茯苓紫薯发糕的最佳工艺为小麦粉与茯苓粉的比例为8∶2,紫薯粉用量为10％,白砂糖用量为25％,酵母粉用量为1.5％.得到具有茯苓紫薯风味、口感优良的茯苓紫薯发糕.
|
| 关 键 词： | 茯苓粉 紫薯粉 发糕 最佳工艺 |
Development of Tuckahoe (Poria cocos) Purple Potato Steamed Sponge Cake |
| |
| Shan JIANG,Li LIU,Chengmei ZOU,Shiquan ZHANG,Peng WU.Development of Tuckahoe (Poria cocos) Purple Potato Steamed Sponge Cake[J].Agricultural Science ＆ Technology,2017,18(6). |
| |
| Authors: | Shan JIANG Li LIU Chengmei ZOU Shiquan ZHANG Peng WU |
| |
| Abstract: | This study was conducted to find the optimum process conditions for tuckahoe (Poria cocos) purple potato steamed sponge cake.The results showed that the best production process conditions of tuckahoe purple potato steamed sponge cake were as follows:ratio of wheat flour to tuckahoe power at 8∶2,10% purple potato starch,25% white granulated sugar,and 1.5% yeast powder. |
| |
| Keywords: | Tuckahoe powder Purple potato starch Steamed sponge cake Optimum process |
| 本文献已被 万方数据 等数据库收录！ |
|
