安徽农学通报
安徽農學通報
안휘농학통보
AUHUI AGRICULTURAL SCIENCE BULLETIN
2011年
23期
169-170
,共2页
抹茶蛋糕%工艺%研究
抹茶蛋糕%工藝%研究
말다단고%공예%연구
Matcha cake%Technique%Study
对抹茶蛋糕的配方、加工工艺及抹茶添加量对蛋糕品质的影响进行了研究。结果表明,以面粉量计,最佳抹茶粉添加量为4.0%,适当调整配方和生产工艺,可生产出色、香、味和组织结构均较为理想且茶味清新的抹茶蛋糕。
對抹茶蛋糕的配方、加工工藝及抹茶添加量對蛋糕品質的影響進行瞭研究。結果錶明,以麵粉量計,最佳抹茶粉添加量為4.0%,適噹調整配方和生產工藝,可生產齣色、香、味和組織結構均較為理想且茶味清新的抹茶蛋糕。
대말다단고적배방、가공공예급말다첨가량대단고품질적영향진행료연구。결과표명,이면분량계,최가말다분첨가량위4.0%,괄당조정배방화생산공예,가생산출색、향、미화조직결구균교위이상차다미청신적말다단고。
In this paper,the processing technology and optimum recipe for matcha cake and the matcha＇s effect on quality are studied.The results were as follows,according to flour as 100%,the best formulation for matcha cake made with matcha powder was that with 4.0%.The cake has good flavor,color,texture and the taste quality is almost the same with control.
