绿壳鸡蛋与普通鸡蛋蛋糕的品质对比
Quality Comparison of Cakes Made by Green-shell Eggs and Normal Eggs
向露 1钟志惠 1徐向波 1叶星 1顾颜华 1张永耀 1邓佑平1
作者信息
- 1. 四川旅游学院食品学院，四川成都610100
- 折叠
摘要
[目的]比较以绿壳鸡蛋和普通鸡蛋为原料制作的两类蛋糕的品质。[方法]根据绿壳鸡蛋与普通鸡蛋的营养组分及矿质元素的含量对比，研究以绿壳鸡蛋代替普通鸡蛋为原料制作绿壳鸡蛋蛋糕，并对绿壳鸡蛋蛋糕进行感官品质评定。[结果]以绿壳鸡蛋为原料制作出的蛋糕，其色泽、质构、风味等烘焙品质均优于普通鸡蛋蛋糕。[结论]该研究为开发出更富营养价值的特色优质绿壳鸡蛋蛋糕工艺研究提供理论依据。
Abstract
[Objective] To compare the cake qualities made by green-shell eggs and normal eggs.[Method] Green-shell eggs were used to take the place of normal eggs to make cakes.And the cake quality of green-shell eggs was evaluated.[Result] Cake was made with green-shell eggs as the raw materials.Its color, texture, flavor and other baking qualities were all superior to those of cakes made by normal eggs .[ Conclusion] This research provides theoretical foundation for the cake technology made by green-shell eggs.
关键词
蛋糕/绿壳鸡蛋/品质评定Key words
Cake/Green-shell eggs/Quality evaluation引用本文复制引用
基金项目
四川省大学生创新训练计划项目(201511552030)
四川旅游学院大学生科研项目(2014XKZ09)
四川省教育厅重点科研项目(14ZA0291)
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据