CAJ | 학술논문

以黑木耳粉、蛋糕粉、鸡蛋、固体奶油为基本原料,采用粉碎、烘烤的办法生产黑木耳桃酥功能食品并提出生产工艺流程和操作方法.该产品爽脆可口、气味芬香,具有养血驻颜、清胃涤肠等功效,符合食品卫生标准.黑木耳桃酥功能食品融合了传统的烘焙制作方法和现代食品制作工艺,易于掌握,有较大的市场潜力和发展前景.
이흑목이분、단고분、계단、고체내유위기본원료,채용분쇄、홍고적판법생산흑목이도소공능식품병제출생산공예류정화조작방법.해산품상취가구、기미분향,구유양혈주안、청위조장등공효,부합식품위생표준.흑목이도소공능식품융합료전통적홍배제작방법화현대식품제작공예,역우장악,유교대적시장잠력화발전전경.
Production of black fungus cookies of functional food was done by crushing and baking, using black fungus powder, cake mix, eggs, and solid cream as basic raw material. Production process and operation methods were proposed. The product is crisp and delicious, has a cosmetic and cleaning stomach effect and meets the health standards. Black fungus cookies of functional food combine the traditional baking production methods and modern food production process. This technology is easy to operate and has a large potential market and development prospects.