山药枸杞降糖蛋糕的工艺研制  

Production Process of Chinese Yam and Wolfberry Sugar Reducing Cake

作　　者：刘艳灿 李莎 付博[1] 齐明[1] 陈漪晴 LIU Yan-can;LI Sha;FU Bo;QI Ming;CHEN Yi-qing(Foshan Vcational and Technical College,Foshan,Guangdong 528100,China)

机构地区：[1]佛山职业技术学院,广东佛山528100

出　　处：《教育教学论坛》2020年第25期389-390,共2页Education And Teaching Forum

摘　　要：以山药粗多糖粉、枸杞粗多糖粉、木糖醇替代部分传统原料,在单因素试验的基础上,经过优化工艺技术参数,确定最佳制作工艺数据,适合特殊人群及普通人食用。The traditional raw materials are replaced by crude Chinese yam polysaccharide powder,lycium barbarum crude polysaccharide powder and xylitol.On the basis of single factor test,the best production process data is determined by optimizing the technological parameters,which makes the cake suitable for special people and ordinary people.

关 键 词：低糖蛋糕 山药多糖 枸杞多糖 

分 类 号：G718[文化科学—职业技术教育学]