CAJ | 학술논문

以大米为主要原料，研制出一种无糖的新型米制焙烤食品。采用感官评分方法，通过单因素试验研究了大米无糖蛋糕的配方和烘烤条件；通过正交试验研究了大米无糖蛋糕的最佳配方。结果表明：大米无糖蛋糕的配方为大米粉75 g、面粉25 g、鸡蛋175 g、无蔗糖焙烤甜味改良剂35 g、蛋糕油4 g、水20 mL、泡打粉2 g、色拉油20 mL，烘烤条件180℃、18 min，此配方制作出的大米蛋糕口感香甜、松软。
이대미위주요원료，연제출일충무당적신형미제배고식품。채용감관평분방법，통과단인소시험연구료대미무당단고적배방화홍고조건；통과정교시험연구료대미무당단고적최가배방。결과표명：대미무당단고적배방위대미분75 g、면분25 g、계단175 g、무자당배고첨미개량제35 g、단고유4 g、수20 mL、포타분2 g、색랍유20 mL，홍고조건180℃、18 min，차배방제작출적대미단고구감향첨、송연。
Using rice flour as the main raw material,a kind of non–sugar rice made baked food was developed. By using the method of sensory evaluation,the formula of non–sugar rice cake and bake conditions were studied through the single factor experiment. The optimal formula of non–sugar rice cake was studied by the orthogonal test. The results indicated the best formula as follows:rice flour 75 g, lower gluten flour 25 g,egg 175 g,non–sugar sweetening 35 g,cake emulsified oil 4 g,water 20 mL, bake powder 2 g,salad oil 20 mL,the bake condition 180 ℃,18 min. The formulas to produce rice cake was tasted sweet and soft.