摘要
结合传统的戚风蛋糕生产工艺,设计出了戚风豆浆蛋糕的综合评分法的评分标准;运用正交试验方法,优选最佳配方方案;以大豆粉、嫩豆腐、豆浆部分代替传统蛋糕中所用的面粉、蛋黄、水,重点研究了戚风豆浆蛋糕的生产工艺及配方,生产出一种新型的优质蛋糕,改善了蛋糕的营养和风味。
This paper combines with the traditional manufacturing techniques of chiffon cake, designing a comprehensive evaluation standard of soya milk chiffon cake. After orthogonal experiments, choose the best recipe. Using soybean power, tender tofu and soya milk partly replace the flour, egg yolk and water used in traditional manufacturing of chiffon cake. It focuses on the technique of production and recipe of soya milk chiffon cake, producing a new kind of high-quality cake and enhancing the nutrition and the flavor of the cake.
出处
《食品科技》
CAS
北大核心
2013年第10期132-136,共5页
Food Science and Technology
基金
四川省川菜发展研究中心科研项目(CC12Z15)
关键词
豆浆
蛋糕
生产工艺
研制
soya milk
cake
manufacturing techniques
research
