安徽科技学院学报
安徽科技學院學報
안휘과기학원학보
JOURNAL OF ANHUI SCIENCE AND TECHNOLOGY UNIVERSITY
2012年
2期
40-43
,共4页
刘颜%沈德艳%郭娟%郭元新
劉顏%瀋德豔%郭娟%郭元新
류안%침덕염%곽연%곽원신
苦荞%发芽糙米%无糖蛋糕%配方优化
苦蕎%髮芽糙米%無糖蛋糕%配方優化
고교%발아조미%무당단고%배방우화
Tartary buckwheat%Germinated brown rice%Non -sucrose cake%Formul optimization
采用正交试验和感官评价等方法，对苦荞发芽糙米无糖蛋糕的生产工艺进行了优化研究。结果表明，苦荞粉和发芽糙米粉用量比为6：4、蛋粉比为1．7：l、添加2％CMC、50％水、0．4％阿斯巴甜为最佳产品配方。
採用正交試驗和感官評價等方法，對苦蕎髮芽糙米無糖蛋糕的生產工藝進行瞭優化研究。結果錶明，苦蕎粉和髮芽糙米粉用量比為6：4、蛋粉比為1．7：l、添加2％CMC、50％水、0．4％阿斯巴甜為最佳產品配方。
채용정교시험화감관평개등방법，대고교발아조미무당단고적생산공예진행료우화연구。결과표명，고교분화발아조미분용량비위6：4、단분비위1．7：l、첨가2％CMC、50％수、0．4％아사파첨위최가산품배방。
The methods of orthogonal experiment and sense evaluation were used to optimize the formulation of the bitter buckwheat and germinated brown rice compound cake. The results indicated the best formula as follows： the ratio of tartary buckwheat flour and germinated brown rice flour was 6：4, the ratio of egg and flour was 1.7： 1, and the quantity of CMC, water, aspartame were 2%, 50% , 0.4% respectively.
