苹婆萝卜糕的研制  

The Development of Sterculia nobilis Smith-Turnip Cake

作　　者：彭珩[1] 刘心 陈蔚辉[1] 黄俊生[1] PENG Heng;LIU Xin;CHEN Weihui;HUANG Junsheng(School of Teochew Cuisine,Hanshan Normal University,Chaozhou 521041,China)

机构地区：[1]韩山师范学院潮菜学院,广东潮州521041

出　　处：《现代食品》2022年第7期50-53,共4页Modern Food

基　　金：2018年潮州市第二批科技计划项目“潮州菜师傅工程环境下新原料苹婆系列潮州菜品的关键技术研发及营养成分研究”(2018GY14)。

摘　　要：本文以苹婆、白萝卜、生粉和粘米粉为研究对象,通过单因素及正交实验确定苹婆萝卜糕的最佳配方及工艺条件。结果表明,苹婆萝卜糕的最佳实验配方为苹婆55 g,白萝卜105 g,生粉7.5 g,粘米粉45 g,此配方制作出的苹婆萝卜糕口感及风味良好。This article takes the Sterculia nobilis Smith,white radish,corn starch,rice flour as the research objects,and conducts single-factor experiments and orthogonal test is performed to determine the best formula of Sterculia nobilis Smith-turnip cake.The results showed that the best experimental formula of Sterculia nobilis Smith-turnip cake was:55 g of bimba,105 g of white radish,7.5 g of corn starch,and 45 g of sticky rice flour.The Sterculia nobilis Smith-turnip cake maked under these conditions had a good taste and flavor.

关 键 词：苹婆 萝卜糕 工艺优化 

分 类 号：TS2[轻工技术与工程—食品科学与工程]