可可香红豆马蹄糕的研制  

Development of water chestnut cake with cocoa and red bean

作　　者：吴冬梅[1] 唐君[1] 戴礼礼[1] 宋茹[1] 

机构地区：[1]浙江海洋学院食品与药学学院,浙江舟山316004

出　　处：《粮油食品科技》2010年第2期27-28,共2页Science and Technology of Cereals,Oils and Foods

摘　　要：以马蹄粉为主要原料,在马蹄糕制作中添加红豆和可可粉,研制出色泽诱人、香气浓郁、富有弹性、甜度适口具有营养保健作用的可可香红豆马蹄糕。最佳配方为:马蹄粉250 g、冰糖200 g、红豆150 g、奶粉30 g、可可粉10 g、芝麻油10 g,加水量1500 mL。The water chesnut cakes were prepared from water chesnut cake as main material with red bean and cocoa. The cakes, which were nutritional and healthy food, were of the characteristics of induced color, heavy aroma, springiness and proper sweet taste. The optimum formula was that water chestnut powder was 250 g, rock candy 200g, red bean 150 g, milk powder 30 g, cocoa 10 g, sesame oil 10 g, water 1500 mL.

关 键 词：马蹄粉 红豆 可可粉 马蹄糕 研制 

分 类 号：TS201.1[轻工技术与工程—食品科学]