CAJ | 학술논문

本研究将蛋糕的绵密丝滑与鱼香肉丝的甜辣鲜香相结合，同时使用更安全的白醋和活性干酵母替代塔塔粉和泡打粉，使蛋糕的食用性更安全健康，口味和营养更丰富。试验结果表明，蛋糕的最佳配方为：鱼香肉丝粉9 g，面粉120 g，鸡蛋150 g，白糖80 g，大豆油25 g，牛奶125 g，酵母0.5 g，柠檬汁8 g，白醋0.5 g。按此配方制得的蛋糕绵密丝滑，光泽度与弹性较好，甜味和咸味适中，微辣，鱼香肉丝的风味浓郁，综合品质最佳。
본연구장단고적면밀사활여어향육사적첨랄선향상결합，동시사용경안전적백작화활성간효모체대탑탑분화포타분，사단고적식용성경안전건강，구미화영양경봉부。시험결과표명，단고적최가배방위：어향육사분9 g，면분120 g，계단150 g，백당80 g，대두유25 g，우내125 g，효모0.5 g，저몽즙8 g，백작0.5 g。안차배방제득적단고면밀사활，광택도여탄성교호，첨미화함미괄중，미랄，어향육사적풍미농욱，종합품질최가。
We aim to find out an appropriate formula that well combines the fish fresh sweet spicy flavor of shredded pork with the tight-knit silky flavor of cake, at the same time, use more safe white vinegar and active dry yeast instead of Tata flour and baking powder in the process of making cake. All these attempts could make the cake safer and healthier, more nutritious and have more abundant taste than previous products. The results suggests than appropriate formula of the cake is as follows:the fish-flavored shredded pork powder 9 g;flour 120 g;eggs 150 g;sugar 80 g;oil 25 g;milk 125 g;baking powder 0.5 g;lemon juice 8 g;white vinegar 0.5 g. According to this formula, we get fish-flavored shredded pork cake with good luster and elasticity, moderate sweetness and the best comprehensive quality.