特色金华佛手酥饼研究  

Research and Develop the Specialty Jinhua Sarcodactylis Crispy Cakes

作　　者：姚波 蒋晓翠 黄维健 Yao Bo;Jiang Xiaocui;Huang Weijian(Hangzhou Pulimeidi Biotechnology Co.,Ltd.,Hangzhou 310000,China;Jinhua Xiaolaohuang Food Co.,Ltd.,Jinhua 321017,China)

机构地区：[1]杭州普丽美地生物科技有限公司,浙江杭州310000 [2]金华市小老黄食品有限公司,浙江金华321017

出　　处：《现代食品》2018年第12期153-155,共3页Modern Food

摘　　要：本实验将佛手加入馅料中开发的新型健康绿色酥饼,不仅具有独特佛手香味,而且具有佛手的特殊功效。实验结果显示:在皮料∶馅料为4∶6,焙烤温度190℃进行焙烤时,佛手酥饼馅的最佳配料为佛手40 g、面粉25 g、白砂糖30 g。In this experiment,a new-born,healthy and green crispy cakes was developed by adding the sarcodactylis into the filling.This product not only has the unique smell of the Sarcodactylis,but also has the special effect of the Sarcodactylis.Wrapper∶stuffing is 4∶6,baking temperature is 190℃.The best ingredients for the filling are 40 g sarcodactylis,40 g flour and 30 g sugar.

关 键 词：佛手 金华酥饼 保质期 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]