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《Farm Products Processing》 2015-01
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Optimization on the Recipe of Coconut Moon Cake Filling

SHENG Shuling;LI Peirui;College of Food Science and Engineering,Xuchang University;  
Optimization on the recipe of coconut moon cake filling is determine through single-factor experiments and orthogonal test, with sensory evaluation as indicators, which is based on the cake flour, butter, powdered sugar, white gourd rong as main materials. The optimal formula is confirmed cake flour 18g,butter 24g,powdered sugar 12g,melon rong 16g. According to this recipe,the production of coconut moon cakes are high nutrient,taste good and have a fragrant smell.
【CateGory Index】: TS213.23
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