摘要
介绍了黑芝麻甘薯糕的制作工艺、操作要点、营养价值及开发前景。产品最佳工艺配方:甘薯100%,黑芝麻2.5%,糖16%,柠檬酸0.3%,胶凝剂1.5%,干燥温度60℃。
This paper introduces the process technique,the main points during operation and the prospects of the development of the cake composed of black-seeded sesame and sweet potato.The best prescripttion was as following: sweet potato 100%,black-seeded sesame 2.5%,sugar 16%,lemon acid 0.3%,gelating agent 1.5 % and 60℃ of the drying temperature.
出处
《食品工业》
北大核心
2010年第5期35-36,共2页
The Food Industry
关键词
甘薯
黑芝麻
制作工艺
sweet potato
black-seeded sesame
process technique