食品与机械2017，Vol.33Issue(6)：185-189,5.DOI:10.13652/j.issn.1003-5788.2017.06.037
甜味抑制剂对低甜度蛋糕品质和保藏性能的影响
Effects of sweetness inhibitor on quality and preservation of low-sweet cake
王永俊 1黄敏 1董庆亮 1郑建仙1
作者信息
- 1. 华南理工大学食品科学与工程学院,广东 广州 510640
- 折叠
摘要
Abstract
The comprehensive sensory of the cake was discussed in this paper, which was affected by the amount of sweetness inhibitor, the amount of caster sugar and the amount of rice bran oil.Based on the single factor experiment, the response surface method was used to optimize the best technological formula, and it was determined as follows: the amount of sweetness inhibitor 0.18‰, the amount of caster sugar 33.15%, and the amount of ice bran oil 15.49%.关键词
甜味抑制剂/蛋糕/质构/贮藏期Key words
sweetness inhibitor/cake/texture/storage time引用本文复制引用
王永俊,黄敏,董庆亮,郑建仙..甜味抑制剂对低甜度蛋糕品质和保藏性能的影响[J].食品与机械,2017,33(6):185-189,5.
