| 苹果蛋糕的研制 |
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| 引用本文： | 孙大为,石太渊,王小鹤. 苹果蛋糕的研制[J]. 农产品加工．学刊, 2006, 0(9): 73-74 |
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| 作者姓名： | 孙大为 石太渊 王小鹤 |
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| 作者单位： | 辽宁省农业科学院,食品与加工研究所,沈阳,110161 |
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| 摘 要： | 以正交实验验证了添加苹果的蛋糕制作工艺。实验结果表明了鸡蛋用量是影响蛋糕综合感官品质的最主要因素,其次为苹果用量,再次为泡打粉的添加,加糖量和加水量影响最小。以面∶蛋∶糖为5∶4∶3的比例制作蛋糕,添加3%的新鲜苹果,调节泡打粉、糖和水的用量,可制作出美味可口、营养丰富的苹果味蛋糕。
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| 关 键 词： | 苹果 蛋糕 制作工艺 |
| 文章编号： | 1671-9646（2006）09-0073-02 |
| 收稿时间： | 2006-08-01 |
| 修稿时间： | 2006-08-01 |
The Research of Apple Cake |
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| Sun Dawei,Shi Taiyuan,Wang Xiaohe. The Research of Apple Cake[J]. Nongchanpin Jlagong.Xuekan, 2006, 0(9): 73-74 |
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| Authors: | Sun Dawei Shi Taiyuan Wang Xiaohe |
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| Abstract: | The experiment studies the technies of apple cake by intersectant method. Firstly,it shows that the dosage of egg is the uppermost element that effects the all-around quality of apple cake in the sense. Secondly,it is the dosage of apple powder. Thirdly,it is the addition of BP. The smallest effect is sugar and water. The ratio of the technies of apple cake is 5∶4∶3. Superinducing 3 % fresh apple,modivating the dosage of BP,suger and water can make a delicious apple cake. |
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| Keywords: | apple powder cake processing technics |
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