The changes of principal components during bottom fermentation with duck wheat added with 10% compound juice as raw material were analyzed and the processing technology parameters were determined.
以苦荞为原料，辅加10%的复合果汁，采用液体深层发酵生产工艺，研究了发酵过程中各主要成分的变化，并确定了加工工艺参数。
The invention relates to a cake made of duck wheat powder and the preparation method, belonging to food making field.
本发明涉及由苦荞粉制备而得的蛋糕及其制备方法，属于食品制作领域。
应用推荐