裱花

植脂奶油裱花蛋糕生产中HACCP的应用研究

Research on the application of the HACCP in the production of vegetable fat and milk-flower cake

用AR1000流变仪测定裱花体系的流变学性质，作为评价此体系好坏的一种新的指标。

The theology of Whip topping was measured by using AR1000 rheometer , the results can be used as a new method to decide whether it 's good or bad .

淄博市裱花蛋糕加工行业卫生现状调查分析

Investigation and analysis on the actuality of confectionery in Zibo City

蚌埠市2002年裱花蛋糕卫生质量调查

An investigation on the actuality of confectionery in Bengbu , 2002

先把奶油搅成糊状，然后再用它在蛋糕上裱花。

Whip the cream stiffly before decorating the cake with it .

目的了解本市糕点店制作裱花蛋糕的卫生状况与产品卫生质量。

Objective To understand hygienic situation and quality of cases .

裱花蛋糕微生物污染情况调查分析

Survey on microbe contamination of cake decorated with cream flowers

南京市31家裱花蛋糕的卫生调查与分析

Investigation of Cakes from 31 Factories in Nanjing City

这位点心师，虽已年过七旬，但给蛋糕裱花，依然技艺高超。

The pastry cook , though over seventy , decorates cakes with superB skill .

好吧，咱们先从简单的糖霜裱花开始

All right , let 's start simple with a pretty little icing flower .

蛋糕裱花果酱保型性的研究

Study on shape maintenance of decoration jam

这不是降职，只是你裱花太烂。

It 's not a demotion , it 's just that you stink at this .

她裱花袋都掉地上了。

She just dropped the pastry bag .

准备一个中号喷嘴的裱花袋，将混合物舀进袋中。

Attach a medium nozzle to a piping bag , and scoop the mixture into the bag .

这家食品厂以色艺双绝的裱花蛋糕而闻名。

This food factory is well-known for its cakes decoration with eatable figures , which show the embodiment of superb coloring and art .

可用于各种的蛋糕、面包、裱花、冰淇淋、奶昔、各式西点装饰上之调味馅。

For different kind of cake , bread , piping , ice cream , milk shake and other kinds of pastries decoration and seasoning .

对蛋糕裱花果酱保型性进行了研究，结果表明，其最佳配比为白砂糖用量5%、葡萄糖浆用量30%、变性淀粉用量10%、增稠剂用量0.4%。

The research on shape maintenance of decoration jam is made . It shows that the optimum formula is 5 % of white granulated sugar , 30 % of glucose syrup , 10 % of modified starch and 0.4 % of additive .

[结果]果蔬类饮料、熟肉制品、化妆品等均符合国家标准，裱花蛋糕、非发酵豆制品、鲜冻禽类合格率低，分别为18.75%、5.71%、59.25%。

[ Results ] Soft drink , cooked meat and cosmetic all accorded with national standard . However , the butyric cake , non-fermentations bean-food and freshly frozen poultry meat had lower qualification rates which were 18.75 % , 5.71 % , 59.25 % , respectively .