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山药奶酪蛋糕的研制

Tian Jia,Jie Zeng,Rui-yao Zhang,Ya-jie Hu,Hai-yan Gao

The Food Industry（2017）

Cited 3|Views6
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Abstract
以奶油奶酪、牛奶、山药为生产蛋糕的主要辅料,通过单因素试验和正交试验,以感官评价为指标,确定了山药奶酪蛋糕的最佳配方.结果表明,山药奶酪蛋糕的最佳配方为:奶油奶酪150g,牛奶60g,低筋粉20g,糕点粉30g,山药100g,无盐黄油30g,鲜鸡蛋一个(约50g),白砂糖70g,葡萄干适量,烘烤温度为170℃.
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