摘要
冰皮预拌粉是将制作所需原料按一定的比例预先混合好的复配半成品。其操作简便、形状美观、品质稳定,适合搭配各种冰沙馅料制作。通过调整冰皮月饼中基本配方及其添加剂的用量,确定了冰皮月饼预拌粉的最佳配方为变性淀粉添加量50%,白砂糖添加量25%,植脂末添加量4%,奶粉添加量5%,葡萄糖添加量15%,食用香精添加量0.5%,碳酸钙添加量0.5%。
Iced mix is a compound semi-finished product, which is pre-mixed with a certain proportion of raw materials need- ed for production. It is easy to operate, and has beautiful shape, product stability, suitable for a variety of smoothies filling production. This article through experimented on the use of ice cream moon cake in the basic formula and the amount of addi- tives adjusted to determine the best formula of ice moon cake premixed modified starch 50%, sugar 25%, non-dairy creamer 4%, milk powder 5%, glucose 15%, food flavor 0.5%, calcium carbonate 0.5%.
作者
张永
胡荣柳
张广雷
付华杰
杨公尚
谢军红
ZHANG Yong, HU Rongliu, ZHANG Guanglei, FU Huajie, YANG Gongshang, XIE Junhong(He＇nan Hengrui Starch Technology Co., Ltd., Luohe, He＇nan 462000, Chin)
出处
《农产品加工（下）》
2018年第8期18-19,共2页
Farm Products Processing
关键词
冰皮
预拌粉
配方
变性淀粉
ice skin
premix
formula
modified starch
