| 红豆沙蛋糕的研究开发 |
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| 引用本文： | 郭玲玲,张国悦,石艳红,张巍. 红豆沙蛋糕的研究开发[J]. 农业科技与装备, 2011, 0(9) |
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| 作者姓名： | 郭玲玲 张国悦 石艳红 张巍 |
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| 作者单位： | 齐齐哈尔工程学院,黑龙江齐齐哈尔,161005 |
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| 摘 要： | 以自制红豆沙为蛋糕的主要添加材料,通过单因素及正交试验得出生产红豆沙蛋糕的配方：面粉100g、鸡蛋125g、红豆沙125g、绵白糖60g、水30g、泡打粉2g、拉油50g。用此配方生产的产品营养互补、口感松软香甜、豆香味浓郁。
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| 关 键 词： | 蛋糕 红豆沙 工艺 营养 |
The Research and Development of Red Bean Paste Cake |
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| Abstract: | self-made red bean paste is taken as major material in the study, and conclusion is made through the single factor and orthogonal that ,the production of red bean paste cake formula： 100 g flour, eggs 125 g, red bean paste 125 g, soft sugar 60 g, water 30 g, baking soda 2 g, salad oil 50 g, production, soft taste sweet and nutrition complementary, strong fragrant bean cake of oil. |
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| Keywords: | cake red bean paste process nutrition |
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