摘要
以新鲜火龙果汁、黏米粉、澄面粉为主要原料,研制出组织状态、色泽和口感均优良的火龙果水晶钵仔糕。采用正交试验对其生产工艺和配方进行了研究。结果表明:适宜工艺参数为火龙果汁21%,黏米粉17%,澄面粉13%,白砂糖17%。经检测,其理化、卫生和微生物指标均符合NY/T 1890-2010绿色食品蒸制类糕点标准要求。
With fresh pitaya juice, sticky rice flour, yicheng flour as the main raw material, the Pitaya Pastry was made and showed good sensory properties and health functions. Using orthogonal test, the optimum formula and production process were studied. The optimum process parameters were： fruit juice 21%, sticky rice flour 17%, yicheng flour 13% , sugar 17%. Through inspecting, the physical-chemical, hygiene and microbiological indexes all met the standard requirements of NY/T 1890-2010 Green Food Steamed Pastry.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第7期141-143,共3页
Food and Fermentation Industries
关键词
火龙果
钵仔糕
pitaya, bowl pastry, green food, heahh care
