抹茶低糖蛋糕加工处理与工艺方法研究  

Research on Processing and Technological Methods of Matcha Low-Sugar Cake

作　　者：刘安琪 LIU Anqi(Hubei Biotechnology Vocational College,Wuhan 430070,China)

机构地区：[1]湖北生物科技职业学院,湖北武汉430070

出　　处：《现代食品》2022年第15期108-110,共3页Modern Food

摘　　要：蛋糕是人们日常生活中的一味甜品,深受广大消费者的喜爱。而传统蛋糕制作中,添加的糖分比较多,口感比较甜腻。随着三高人群的不断增多,人们对于饮食健康的关注度也在不断提升。低糖蛋糕成为新时期蛋糕制作发展的重要趋势之一。而绿茶本身也有一定的保健功效,且具有很好的口感。因此,各类抹茶类的甜品开始出现,且备受消费者青睐。本文研究一种抹茶低糖蛋糕的加工处理和工艺方法,研究低糖蛋糕生产加工中的要点。Cake is a blind dessert in people’s daily life,which is deeply loved by consumers.In traditional cake making,more sugar is added and the taste is sweeter and greasy.With the continuous increase of the three-high population,people’s attention to healthy diet is also increasing.Low-sugar cakes have become one of the important trends in the development of cake making in the new era.Green tea itself also has certain health benefits and has a good taste.Therefore,all kinds of matcha desserts have also begun to appear,which are favored by consumers.This paper studies the processing and technological method of a matcha low-sugar cake,and studies the main points in the production and processing of low-sugar cake.

关 键 词：抹茶 低糖蛋糕 加工处理 工艺方法 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]