以药食同源药物和马蹄粉为主要原料并配以辅料,以感官评分为指标,考查中药汁、梨汁、柠檬汁及马蹄粉添加量对马蹄糕品质的影响,采用单因素试验及正交试验确定配方。结果表明,最佳配方为中药汁40 m L（灰树花10g,山药10 g,茯苓10 g,黄芪10 g,藕10 g,葛根10 g,党参6 g,甘草6 g,加水1 000 m L,浸泡30 min,煎煮40 min）,梨汁70 m L,柠檬汁25 m L,马蹄粉35 g。按照最佳配方研制出的马蹄糕性状稳定、颜色均匀、口感风味良好。
摘要(英文)：
With the medicine in affinal drug and diet and water chestnut flour as major raw material,adding ingredients,we employed sensory score as assessment index,studied the effect of adding drug juice made by TCM,pear juice,lemon juice and water chestnut powder on the quality of water chestnut cake.The formula was determined by single factor experiment and orthogonal experiment.The results indicated that the best formula was the TCM juice 40 mL,(including Grifola frondosa 10 g,shanyao 10 g,fulin 10 g,huangqi 10 g,lotus root 10 g,gegen 10 g,dangshen 6 g,liguorice 6 g,water 1000 mL,soaking them 30 min...
