中国果菜2024，Vol.44Issue(6)：27-31,37,6.DOI:10.19590/j.cnki.1008-1038.2024.06.006
山药红枣菊芋糕加工工艺研究
Study on Processing Technology of Yam Jujube and Jerusalem Artichoke Cake
摘要
Abstract
In order to broaden the road of pastry industrialization development and better meet people's needs for pastry taste and nutrition diversification,in this paper,yam mud and jerusalem artichoke mud with glutinous rice flour knead into dough as skin,and jujube paste for filling,and the best processing technology of yam and red jujube and jerusalem artichoke cake was studied by steaming.Optimize the processing technology of yam,red dates,chrysanthemum,and taro cake through single factor and orthogonal experiments.The results showed that 12 g of yam mud,8 g of jerusalem artichoke mud,15 g of jujube mud and 3 g of white granulated sugar were the best processing conditions of yam jujube and jerusalem artichoke cake.Under this condition,the yam jujube jerusalem artichoke cake had pure smell,delicate taste,sweet and delicious,had good sensory quality,physical and chemical indicators and microbial indicators meet the national health standards.关键词
山药/菊芋/红枣/休闲食品/感官评价Key words
Yam/jerusalem artichoke/jujube/snack food/sensory evaluation分类
轻工纺织引用本文复制引用
于斌,张海超,樊妮妮,张梦芹,郑瑞婷,东莎莎,王春燕..山药红枣菊芋糕加工工艺研究[J].中国果菜,2024,44(6):27-31,37,6.基金项目
2022年度山东省教育科学教学研究项目(22JX240) （22JX240）
