Study on Processing Technology of Yam Jujube and Jerusalem Artichoke Cake
YU Bin
ZHANG Haichao
FAN Nini
ZHANG Mengqin
ZHENG Ruiting
DONG Shasha
WANG Chunyan
Abstract：In order to broaden the road of pastry industrialization development and better meet people's needs for pastry taste and nutrition diversification,in this paper,yam mud and jerusalem artichoke mud with glutinous rice flour knead into dough as skin,and jujube paste for filling,and the best processing technology of yam and red jujube and jerusalem artichoke cake was studied by steaming.Optimize the processing technology of yam,red dates,chrysanthemum,and taro cake through single factor and orthogonal experiments.The results showed that 12 g of yam mud,8 g of jerusalem artichoke mud,15 g of jujube mud and 3 g of white granulated sugar were the best processing conditions of yam jujube and jerusalem artichoke cake.Under this condition,the yam jujube jerusalem artichoke cake had pure smell,delicate taste,sweet and delicious,had good sensory quality,physical and chemical indicators and microbial indicators meet the national health standards.
Keywords：Yamjerusalem artichokejujubesnack foodsensory evaluation
Publication Date：2024-06-20
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：6( 27-31,37 )