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《Food and Fermentation Technology》 2013-06
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Research of Remanufacturing Goat Cake for Instantly Water-fried Food

TAO Liang;FU Yan;SU Ke-qiao;HUANG Ai-xiang;College of Food Science and Technology,Yunnan Agricultural University;  
Ready-to-use and water-fried goat cake which made with the material of goat cakes had unique taste and rich nutrition. The present study focused on developing a novel optimal process for ready-to-use and water- fried goat cake. Base on single factor experiment and orthogonal array designs were employed to optimize technology and formula. The results showed that the optimal formula of product was: goat cakes 55g, whipped cream 12g, flour 4g, glutinous rice powder 26g, margarine 10g. The optimal technology was: mixed raw materials, dough modulation, knead roll type, standing, decoction, flavor, finished product, packaged. The product obtained under the above optimal conditionals was rich in various nutrients, had a pleasant mouth feel, and qualified in the physical and chemical, and microbial indicates.
【Fund】: 云南省现代农业奶牛产业技术体系乳品加工质量安全实验项目
【CateGory Index】: TS252.54
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