摘要
莴苣去皮切片，热烫打浆后制汁，鸡蛋、莴苣汁加糖等搅打起泡，加入面粉拌匀，注模，烘烤得成品。由单因素实验确定打蛋时间10 min，莴苣汁加入量50 g蛋糕质量较好。以面粉、莴苣汁、白砂糖、调和油的用量为因素，通过三水平四因素正交试验确定莴苣蛋糕制作的最优配方为面粉60 g、莴苣汁50 g、白砂糖80 g、调和油20 mL。
Abstract
Peel and slice lettuce,hot very hot after beating the juice.Whip the blister,like eggs and lettuce juice with sugar etc.Stir in flour and injection molding ,then baking products.Be determined the time of whip the eggs by single factor experiment egg for 10 min,for the amount of lettuce juice 50 g,cake quality is better.With the added quantity of flour,lettuce juice,sugar,blend oil for factors,through the four factors three levels orthogonal experiment determining the optimal lettuce cake recipe for flour 60 g, lettuce juice 50 g,sugar 80 g,and blend oil 20 mL.
NETL
NSTL
维普
万方数据