CAJ | 학술논문

在传统蛋糕配方及制作工艺基础上，探讨添加具有保健功能的苦瓜和荞麦原料，并以蛋白糖代替蔗糖作为甜味剂，开发一种具有低脂肪、低热量、富含膳食纤维的保健蛋糕。通过单因素试验确定苦瓜处理参数，以及苦瓜粉和荞麦粉的添加量，在此基础上通过正交试验结合感官评价结果确定该苦瓜蛋糕的最佳配方。结果表明，苦瓜经3 min 漂烫后干燥粉碎制成苦瓜粉，在面粉500 g 基础上，苦瓜粉、荞麦粉和蛋白糖的最佳添加量分别为12，110，50 g时，制得的蛋糕评分最佳。为利用苦瓜和荞麦开发具有保健功能蛋糕新品种提供参考。
재전통단고배방급제작공예기출상，탐토첨가구유보건공능적고과화교맥원료，병이단백당대체자당작위첨미제，개발일충구유저지방、저열량、부함선식섬유적보건단고。통과단인소시험학정고과처리삼수，이급고과분화교맥분적첨가량，재차기출상통과정교시험결합감관평개결과학정해고과단고적최가배방。결과표명，고과경3 min 표탕후간조분쇄제성고과분，재면분500 g 기출상，고과분、교맥분화단백당적최가첨가량분별위12，110，50 g시，제득적단고평분최가。위이용고과화교맥개발구유보건공능단고신품충제공삼고。
In this work, a kind of sugar-free functional cake, which is based on traditional cake processing technology, is developed. In this cake, bitter gourd and buckwheat are used in the ingredient. Aspartame is used as sweetener in place of sugar in the cake, resulting a low-fat, low calories, dietary fiber-rich product. Single factor method is applied to determine the blanching parameter of bitter gourd, additive amount of bitter gourd and buckwheat. Orthogonal experiment is applied to determine the best formula of the function sugar-free cake, through sensory evaluation of the product. Results show that the blanching time of bitter gourd is 3 minutes, and the amount of bitter gourd powder, buckwheat powder and protein sugar in the formula is 12, 110 and 50 g to 500 g flour, respectively. This subject provides the reference for utilizing bitter gourd and buckwheat resources to develop functional cake.