| 番茄汁蛋糕生产工艺条件的探讨 |
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| 引用本文： | 王强毅.番茄汁蛋糕生产工艺条件的探讨[J].闽西职业技术学院学报,2012,14(1):93-95. |
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| 作者姓名： | 王强毅 |
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| 作者单位： | 闽西职业技术学院资源工程系,福建龙岩,364021 |
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| 摘 要： | 以番茄汁作为蛋糕的辅料,通过正交试验,确定了番茄汁蛋糕最佳配方为:面粉800 g、鲜鸡蛋800 g、白砂糖600g、番茄汁添加量300g；最佳生产工艺条件为:打发时间12 min、焙烤温度180℃.
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| 关 键 词： | 番茄汁 蛋糕 生产工艺 正交试验 |
Study on processing technology condition of tomato juice cake |
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| WANG Qiang-yi.Study on processing technology condition of tomato juice cake[J].Journal of Minxi Vocational and Technival College,2012,14(1):93-95. |
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| Authors: | WANG Qiang-yi |
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| Institution: | WANG Qiang-yi(Resources Engineering Department,Minxi Vocational and Technical College, Longyan,Fujian,364021,China) |
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| Abstract: | This experiment used material of tomato juice to produce cake.Through orthogonal tests it obtained the optimized formulation with 800g flour,800g eggs,600 g sugar,and 300g tomato juice,and the optimum process conditions for production with stirring time of 12min and baking temperature of 180℃. |
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| Keywords: | tomato juice cake processing technology orthogonal test |
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