食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
19期
78-80
,共3页
紫薯全粉%戚风蛋糕%正交试验
紫藷全粉%慼風蛋糕%正交試驗
자서전분%척풍단고%정교시험
purple sweet potato powder%chiffon cake%orthogonal test
以目前非常受欢迎的戚风蛋糕为研究对象，通过正交试验与感官评定的方法确定以烟紫337号紫薯全粉替代部分面粉的生产工艺及配方，确定了紫薯全粉戚风蛋糕的最佳配方为：低筋面粉360 g、紫薯全粉60 g、细砂糖425 g、纯牛奶200 g、调和油160 g、鸡蛋1250 g。新配方在保持戚风蛋糕原有质感基础上，丰富了戚风蛋糕的颜色和口味，增加了花青素的含量，使其成为有益人体健康的大众食品。
以目前非常受歡迎的慼風蛋糕為研究對象，通過正交試驗與感官評定的方法確定以煙紫337號紫藷全粉替代部分麵粉的生產工藝及配方，確定瞭紫藷全粉慼風蛋糕的最佳配方為：低觔麵粉360 g、紫藷全粉60 g、細砂糖425 g、純牛奶200 g、調和油160 g、鷄蛋1250 g。新配方在保持慼風蛋糕原有質感基礎上，豐富瞭慼風蛋糕的顏色和口味，增加瞭花青素的含量，使其成為有益人體健康的大衆食品。
이목전비상수환영적척풍단고위연구대상，통과정교시험여감관평정적방법학정이연자337호자서전분체대부분면분적생산공예급배방，학정료자서전분척풍단고적최가배방위：저근면분360 g、자서전분60 g、세사당425 g、순우내200 g、조화유160 g、계단1250 g。신배방재보지척풍단고원유질감기출상，봉부료척풍단고적안색화구미，증가료화청소적함량，사기성위유익인체건강적대음식품。
It's based on the most popular cake recently, which used the orthogonal test of the purple sweet potato Yanzi 337 powder chiffon cake recipe and production process to determine the best recipe:flour 360 g, purple sweet potato powder 60 g,sugar 425 g,milk 200 g,blend oil 160 g,fresh eggs 1 250 g.In the recipe, some part of flour was replaced by purple potatoes powder and the product color was adjusted by natural colouring matter which was confirmed by orthogonal experiment and hedonicscoring system. New formula enriches the cake's color and flavor and remarkably increased the contents of anthocyanin , as well as keep the cake's original texture. Regarding as a kind of people's food , it would make great contribution to human.
