| 无糖蛋糕的研制 |
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| 引用本文： | 郭雪霞,房淑珍,田健,牟建楼,袁丽.无糖蛋糕的研制[J].中国食品添加剂,2006(3):125-127. |
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| 作者姓名： | 郭雪霞 房淑珍 田健 牟建楼 袁丽 |
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| 作者单位： | 1. 河北农业大学食品科技学院,保定,071001
2. 中国农业科学院生物技术研究所,北京,100081 |
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| 摘 要： | 用木糖醇、复合甜味剂代替蔗糖作为甜味剂,选用黄原胶作为增稠稳定剂,以面粉、鸡蛋为主要原料对无糖蛋糕的制作技术进行了研究,通过正交试验确定了无糖蛋糕的配方.
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| 关 键 词： | 无糖 蛋糕 增稠剂 甜味剂 |
| 文章编号： | 1006-2513(2006)03-0125-03 |
| 收稿时间： | 02 21 2006 12:00AM |
| 修稿时间： | 2006年2月21日 |
Study on non-sucrose cake |
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| GUO Xue-xia,FANG Shu-zhen,TIAN Jian,MU Jian-lou,YUAN Li.Study on non-sucrose cake[J].China Food Additives,2006(3):125-127. |
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| Authors: | GUO Xue-xia FANG Shu-zhen TIAN Jian MU Jian-lou YUAN Li |
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| Affiliation: | 1. College of Food Science and Engineering, Agricultural University of Hebei, Baoding 071001 ; 2. Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081 |
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| Abstract: | Xylitol and aspartame replace the sucrose as the sweetener, the xanthan gum as the thickening agent, flour and eggs as the majority material, the manufacturing technology of non-sucrose cake were studied, the technological parameters formula of non-sucrose cake in terms of perpendicular test. |
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| Keywords: | non-sucrose cake sweetener thickening agent |
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