摘要
魔芋具有很高的营养价值及保健功能，通过研究以魔芋精粉为主要辅料生产功能性蛋糕的工艺流程，采用单因素试验和L9（3^4）正交试验研究其工艺参数，确定魔芋精粉功能性蛋糕的最佳配方：蛋糕专用粉40g，鸡蛋105g，白砂糖45g，蛋糕油8g，魔芋精粉0．1g。
In this work, the Konjac fine flour, which has nutritional value and health care functions, is used as raw accessories materials to produce the function cake. The technical parameter is studied by single-factor test and L9 （3^4） orthogonal experiments. The result shows that the best formula of cake is as followed： cake-flour 40 g, eggs 105 g, sugar 45 g, cake oil 8 g, Konjac fine flour 0.1 g.
出处
《农产品加工（下）》
2013年第3期47-49,68,共4页
Farm Products Processing
关键词
魔芋精粉
工艺参数
功能性蛋糕
Konjac fine flour
technical parameter
function cake
