一种凉糕的研发  

The Development of Rice-gel Products

作　　者：徐艳 李婕 全超智 韩冰霜 XU Yan;LI Jie;QUAN Chaozhi;HAN Bingshuang(City College of Huizhou,Huizhou 516025,China)

机构地区：[1]惠州城市职业学院,广东惠州516025

出　　处：《食品安全导刊》2021年第35期125-127,146,共4页China Food Safety Magazine

摘　　要：以单因素和正交试验,结合感官评价,探究凉糕粉、白凉粉、白砂糖及枸杞粉对凉糕品质的影响,研发出一种新型凉糕。结果表明,以100 g水为基准,凉糕粉添加量9%、白凉粉添加量14%、白砂糖添加量9%、枸杞粉添加量5%时,制作的凉糕口感润滑,具有适当咀嚼性,风味和色泽最佳。Based on single factor and orthogonal test,combined with sensory evaluation,the effects of cold cake powder,white cold powder,white granulated sugar and medlar powder on the quality of cold cake were explored,and a new type of cold cake was developed.The results showed that with 100 g water as the benchmark,when the addition of cold cake powder was 9%,white jelly powder was 14%,white granulated sugar was 9%and medlar powder was 5%,the cold cake had the best taste,chewability,flavor and color.

关 键 词：凉糕 配方工艺 正交实验 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]