山药红枣菊芋糕加工工艺研究
Study on Processing Technology of Yam Jujube and Jerusalem Artichoke Cake
于斌 1张海超 1樊妮妮 1张梦芹 1郑瑞婷 1东莎莎 2王春燕2
作者信息
- 1. 烟台南山学院,山东龙口 265713
- 2. 中华全国供销合作总社济南果品研究所,山东济南 250014
- 折叠
摘要
为拓宽糕点工业化发展的道路,更好地满足人们对糕点口味和营养多样化的需求,本文将山药泥、菊芋泥、糯米粉混合成面团作为糕点皮,以红枣泥为馅,采用蒸制的方法,通过单因素和正交试验优化山药红枣菊芋糕的加工工艺.结果表明,山药红枣菊芋糕的最佳工艺为山药泥12 g、菊芋泥 8g、红枣泥 15 g、白砂糖 3g.在此条件下制作的山药红枣菊芋糕气味纯正,口感细腻,香甜可口,具有良好的感官品质,理化指标和微生物指标符合食品安全国家标准.
Abstract
In order to broaden the road of pastry industrialization development and better meet people's needs for pastry taste and nutrition diversification,in this paper,yam mud and jerusalem artichoke mud with glutinous rice flour knead into dough as skin,and jujube paste for filling,and the best processing technology of yam and red jujube and jerusalem artichoke cake was studied by steaming.Optimize the processing technology of yam,red dates,chrysanthemum,and taro cake through single factor and orthogonal experiments.The results showed that 12 g of yam mud,8 g of jerusalem artichoke mud,15 g of jujube mud and 3 g of white granulated sugar were the best processing conditions of yam jujube and jerusalem artichoke cake.Under this condition,the yam jujube jerusalem artichoke cake had pure smell,delicate taste,sweet and delicious,had good sensory quality,physical and chemical indicators and microbial indicators meet the national health standards.
关键词
山药/菊芋/红枣/休闲食品/感官评价Key words
Yam/jerusalem artichoke/jujube/snack food/sensory evaluation引用本文复制引用
基金项目
山东省教育科学教学研究项目(2022)(22JX240)
出版年
2024
国家科技期刊平台
NSTL
万方数据