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五香糕方的改良与制作

Xi LIU,Tingting WU, Jingyi LI

Modern Food（2020）

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Abstract
本文在五香糕方原有的古方基础配方上进行创新,满足了人对于中式面点的健康养生需求,特别适合糖尿病患者和老年人食用.通过单因素和正交实验法最终确定最佳配方,五香糕方胚皮:白糯米40 g,粳米120 g,芡实25 g,人参、白术、茯苓、砂仁共15 g,温水80 g,麦芽糖醇85 g;方馅心:山药280 g,麦芽糖醇80 g,干桂花4 g,牛奶适量,最后冷水上锅蒸制12 min.
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