食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
22期
61-63
,共3页
紫薯%戚风蛋糕%加工工艺
紫藷%慼風蛋糕%加工工藝
자서%척풍단고%가공공예
purple potato%Chiffon cake%processing technology
在单因素试验基础上,经过优化工艺技术参数,用正交试验与感官评定的方法确定以紫薯代替部分面粉,以柠檬汁来优化产品色泽,进行了紫薯戚风蛋糕的工艺研制.结果表明,在戚风蛋糕中添加紫薯和柠檬汁是切实可行的,不仅赋予了产品天然的紫色和独特的薯香味,而且对蛋糕的品质有很大的改善.最佳的紫薯戚风蛋糕的制作配方是:72g面粉,108 g紫薯泥,110g白糖,14.4g柠檬汁,60g植物油,225g鸡蛋,70g水.
在單因素試驗基礎上,經過優化工藝技術參數,用正交試驗與感官評定的方法確定以紫藷代替部分麵粉,以檸檬汁來優化產品色澤,進行瞭紫藷慼風蛋糕的工藝研製.結果錶明,在慼風蛋糕中添加紫藷和檸檬汁是切實可行的,不僅賦予瞭產品天然的紫色和獨特的藷香味,而且對蛋糕的品質有很大的改善.最佳的紫藷慼風蛋糕的製作配方是:72g麵粉,108 g紫藷泥,110g白糖,14.4g檸檬汁,60g植物油,225g鷄蛋,70g水.
재단인소시험기출상,경과우화공예기술삼수,용정교시험여감관평정적방법학정이자서대체부분면분,이저몽즙래우화산품색택,진행료자서척풍단고적공예연제.결과표명,재척풍단고중첨가자서화저몽즙시절실가행적,불부부여료산품천연적자색화독특적서향미,이차대단고적품질유흔대적개선.최가적자서척풍단고적제작배방시:72g면분,108 g자서니,110g백당,14.4g저몽즙,60g식물유,225g계단,70g수.
The purple potato was used for making Chiffon cake through one-factor experiment , orthogonal design and hedonic scoring system. Some part of flour was replaced by purple potatoes and the product color was adjusted by lemonade.The result showed that adding purple potato was a practical and feasible way , the purple potato not only had entrusted with the product natural purple and the unique potato fragrance , but also had big improvement to its quality than the blank. The best conditions for making purple potato Chiffon cake were:72g flour, 108g purple potato mud, 110g sugar, 14.4g lemonade,60g plant oil,225g egg, 70g water.
