文档介绍:2013 年第 12 期
第 12 期 (总第 338 期) 农产品加工 (学刊)
2013 年 12 月 Academic Periodical of Farm Products Processing Dec.
文章编号: 1671-9646 (2013) 12b-0025-02
山楂 - 紫薯果糕的研制
王艳领
(重庆工贸职业技术学院 生物化学工程系, 重庆 408000)
摘要: 以山楂、 紫薯为原料, 介绍山楂 - 紫薯果糕的加工工艺和操作要点及成品品质指标, 所制成的山楂 - 紫薯果
糕色泽自然怡人、 质地细腻、 风味浓郁、 酸甜可口, 有咬劲不黏牙, 老幼皆宜。
关键词: 山楂; 紫薯; 果糕; 加工工艺
中图分类号: 文献标志码: A doi: -9646(X).
(Biochemistry Engineering Department, Chongqing Industry & Trade Polytechnic, Chongqing 408000, China)
Taking hawthorn and purple potato as materials, the processing technology, operational essentials and quality
requirements for hawthorn-purple potato fruitcake are introduced in the paper. The pudding product has pleasant color and
natural luster, nice texture, delicious flavor, proper sour and sweet taste, and chewy without stickiness so that it has a
potential market for older and children.