摘要
讲述了以魔芋精粉、大豆浓缩蛋白、糖醇为主要原料,制作月饼馅料的配方及其生产的工艺流程,工艺较传统月饼简单,又赋予月饼更多的营养价值和保健作用。
The manufacture of Cantonese -style Moon Cake stuffing prescription was introduced in this paper, such as the main materials, technique character, key process and the quality of stuffing. The kind of stuffing was mainly made of konjac lucomannan, maltosyl and soybean protein concentrated, the process was more convenient than the traditional manufacture, meanwhile, the product was more nutrition and had more health protection functions.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第8期132-134,共3页
Science and Technology of Food Industry
基金
广东省农业领域重大科技专项项目(2004A20301005)
广州企业科技攻关难题招标项目(GK0403019)
关键词
月饼
馅料
魔芋胶
糖醇
大豆浓缩蛋白
moon cake
stuffing
konjac glucomannan
maltosyl
soybean protein concentrated
