摘要
以低筋粉、南瓜和百合为主要原料,采用焙烤的方法,制作南瓜百合蛋糕。通过单因素试验研究了焙烤时间、打蛋时间、调糊时间、油种类、打蛋速度、糖的加入方式、焙烤温度7个因素对南瓜百合蛋糕品质的影响。结果表明：7个因素对南瓜百合蛋糕各项感官指标均有着显著的影响。
The pumpkin lily coke was made by baking, The tow flour, pumpkin and lily was the main raw matenal. Effects of baking time, laying time, paste time, oil species, egg beating speed, sugar addition mode, baking temperature on quality of pumpkin lily coke were investigated, significant effect in baking time, laying time, paste time, oil species, egg beating speed, sugar addition mode, baking temperature was seen.
出处
《中国食品工业》
2018年第6期64-68,共5页
China Food Industry
关键词
南瓜
百合
蛋糕
工艺
品质
pumpkin
Lily
cake
process
quality
