学术
国际标准刊号：ISSN 1005-6521
国内统一刊号：CN 12-1231
摘 要:
以南瓜为主要原料,配以花生油、白砂糖、炼乳和精制小麦粉等辅料,制作用于包子、月饼及包馅类点心的奶香南瓜馅心。结果显示,奶香南瓜馅心的最佳配料为在500 g南瓜泥中添加100 g白砂糖、70 g花生油、50 g炼乳和40 g精制小麦粉。该馅心具有南瓜香味和奶香味,色泽鲜亮,口感细腻滑润。[著者文摘]
文章出处:
《食品研究与开发》-2008年1期 -109-111页
Food Research and Developent
栏目信息:
分 类 号:
[参考文献]
PROCESSING TECHNOLOGY OF MILK FRAGRANT PUMPKIN STUFFING
SUN Ke-xiang,LU Fei,LI Bo,XU Jin-long（Food School,Henan Institute of Science and Technology,Xinxiang 453003 Henan,China）
Abstract:
In this paper pumpkin was the primary material,and peanut oil,sugar,condensed milk and flour were the accessorial materials to do the milk fragrant pumpkin stuffing which can be used in stuffing bun,mooncake and stuffing dim sum.The results showed that the best materials ration was 500 g of mashed pumpkin,100 g of sugar,70 g of peanut oil and 40 g of flour.This stuffing has the fragrance of pumpkin and milk,bright color and exquisite taste.[著者文摘]
Key words:
pumpkin;stuffing;processing technology
收稿日期: 2007-08-24
基金资助:
新乡市科技攻关项目（04N009）
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