黑米木糖醇蛋糕的研制.ppt

黑米木糖醇蛋糕的研制Development of black rice xylitol cake 指导教师：张寒冰 李静 064131511 食品科学与工程 content Chapter1 Introduction 1.1 Xylitol 1.2 The study subjects Chapter 2 Materials and methods 2.1 Main instruments and equipment 2.2 Cake process 2.3 Black rice flour Method 2.4 Black rice flour Method 2.5 Black rice cake xylitol formula to determine the optimum 2.6 Quality Inspection Chapter 3 Results and Discussions 3.1 Add the amount of choice of black rice 3.2 Select the amount of sweeteners added 3.3 Different amounts of foaming agent selection 3.4 Black rice juice cake xylitol formula to determine the optimum Conclusions Chapter 1 Introduction  Healthy food can be divided by function：Nutrition Type、Anti-oxidized (Longevity-based)、Weight type、Adjuvant treatment of type and so on. The functional health food, it is through its functional components, play a specific, special regulatory function. 1.1 Xylitol Health effects of xylitol 1、Room temperature, and sucrose sweetness equivalent to sugar at low temperature of 1.2 times the sweetness. 2、Soluble in water, absorb a lot of heat when dissolved, mouth feel especially cool when eating. 3、Not use oral bacterial fermentation, can inhibit bacterial growth and acid production, prevents tooth decay. 4、Consumption does not increase blood glucose levels after xylitol. 5、Biological stability. 6、Good moisture absorption. 1.2 The study subjects The subject of single factor experiments and orthogonal test method，Of black rice xylitol cake recipe, mainly for the following several aspects： Added to determine the amount of black rice。 Determination of sweeteners。 Determination of stabilizer。 Xylitol cake recipe on the Development of Black Rice Chapter 2 Materials and methods 2.1 Raw material Cake flour Salad oil Black rice mercial Eggs Water