| 不同生产工艺对炒糖马蹄糕保存效果的研究 |
| |
| 引用本文： | 杨君,林丹琼. 不同生产工艺对炒糖马蹄糕保存效果的研究[J]. 广东农工商职业技术学院学报, 2008, 24(1): 7-9 |
| |
| 作者姓名： | 杨君 林丹琼 |
| |
| 作者单位： | 广东农工商职业技术学院,热作与管理工程系,广东,广州,510507;广东农工商职业技术学院,热作与管理工程系,广东,广州,510507 |
| |
| 摘 要： | 马蹄糕具有良好的营养和食用价值，生产销售马蹄糕具有很好的市场和发展前景，但是目前市面上的马蹄糕普遍存在贮藏期太短的问题。该文通过一系列实验寻找出影响炒糖马蹄糕质量的生产工艺及贮藏条件。结果表明，采用30min沸水杀菌，常温避光贮藏可使炒糖马蹄糕的保质期延长至一个月以上。
|
| 关 键 词： | 马蹄糕 出水率 柔韧性 保质期 |
| 文章编号： | 1009-31X(2008)01-007-03 |
| 修稿时间： | 2007-06-22 |
Studies on Effect of Different Processing Technology on Sugar-frying Water Chestnut Cake |
| |
| YANG Jun,LIN Dan-qiong. Studies on Effect of Different Processing Technology on Sugar-frying Water Chestnut Cake[J]. Journal of Guangdong AIB Polytechnic College, 2008, 24(1): 7-9 |
| |
| Authors: | YANG Jun LIN Dan-qiong |
| |
| Affiliation: | YANG Jun,LIN Dan-qiong(Agriculture , Management Department,Guangdong AIB Polytechnic College,Guangzhou 510507,China) |
| |
| Abstract: | There should be a ready market and a potential trend for the production and selling of water chestnut cake because of its rich nutritional and edible value,but the popular problem was that water chestnut cake had too short storage life.Through a series of experiments,this paper found processing technology affecting quality and storing condition of water chestnut cake.The results indicated that storage life of water chestnut cake could be more than one month by sterilization with boiling water for 30min and ... |
| |
| Keywords: | water chestnut cake ratio of exudative water flexibility storage life |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
