CAJ | 학술논문

以鸡蛋、面粉、糖为原料,添加豆渣、花生麸等加工副产品,研制一种新型的蛋糕制品.通过配方优化试验,确定产品的最佳配方为:白糖50 g,面粉60 g,豆渣20 g,花生麸20 g,制作工艺以打蛋12 min,烤制炉温120℃、底温110℃,烤制时间13 min为最佳.与传统蛋糕相比,本制品的膳食纤维含量更高,营养丰富,不腻口,同时具有独特的豆香味和花生香味,无豆腥味.
이계단、면분、당위원료,첨가두사、화생부등가공부산품,연제일충신형적단고제품.통과배방우화시험,학정산품적최가배방위:백당50 g,면분60 g,두사20 g,화생부20 g,제작공예이타단12 min,고제로온120℃、저온110℃,고제시간13 min위최가.여전통단고상비,본제품적선식섬유함량경고,영양봉부,불니구,동시구유독특적두향미화화생향미,무두성미.
With eggs, flour, sugar, bean dregs and peanut residue as raw material, a new type of cake products was made. Through the orthogonal experiment, the best formula is 50 g sugar, 60 g bean dregs, 20 g flour, 20 g peanut residue, and the best production process is whipping eggs 12 min, baking temperature of furnace temperature 120℃, bottom temperature 110℃, baking time for 13 min. Compared with traditional cakes, this product is with higher content of dietary fiber, the u-nique bean and peanut flavor, no greasy mouth, no bean smell.