摘要
以糕点粉、黑米粉、马齿苋为主要原料,经科学加工,做成不含色素和防腐剂的马齿苋蛋糕。通过单因素实验和正交试验,确定马齿苋黑米蛋糕的最佳配方,主要原料以糕点粉和黑米粉(比例3∶1)100%计,其他原辅料为鸡蛋200%、蛋糕油8%、白砂糖100%、色拉油35%、马齿苋汁35%、小苏打0.8%、无铝泡打粉0.8%、盐1.5%,制作的蛋糕表面呈紫黑色,有清新的米香味,口感细腻绵软,后味持久。
Taking pasty flour, black coloring and preservatives was made experiment, rice flour through and purslane as the main ingredients, the purslane cake with no scientific processing. By single factor experiment and orthogonal optimal processing was got as follows ： the main material with cake flour and black rice powder（ 3 1 ） of 100% , eggs of 200% , cake oil of 6% , sugar of 80%, soybean oil of 35 % soda of 0.8%, no aluminum baking powder of 0. 8%, salt cake was made with dark purple surface, the fresh aroma of of 1.5%, purslane of rice, delicate soft and purslane juice of 35%, baking 35%. In these processes, the lasting taste.
出处
《江苏调味副食品》
2017年第4期4-6,10,共4页
Jiangsu Condiment and Subsidiary Food
关键词
蛋糕
马齿苋
黑米
cake
purslane
black rice
