摘要
以麦麸为膳食纤维来源研制具有保健功能的戚风蛋糕。通过单因素试验考查麦麸添加比例和麦麸粒度对戚风蛋糕品质的影响,确定配方中最佳麦麸添加比例和最佳麦麸粒度。采用L(934)正交试验设计,以蛋白糊调制时间、蛋黄糊调制时间、烘焙温度、烘焙时间4个因素为考察对象,以戚风蛋糕感官评价评分为指标,确定麦麸膳食纤维戚风蛋糕最佳工艺参数。结果表明,麦麸膳食纤维戚风蛋糕最佳生产工艺参数为麦麸添加比例20%,麦麸粒度60~80目,蛋白糊调制时间8min,蛋黄糊调制时间4min,烘焙温度180℃,烘焙时间22min。
A kind of health functional chiffon cake containing dietary fiber by adding wheat bran is developed in this experiment.According to the influence of the adding proportion of wheat bran and the particle diameter of wheat bran on the quality of chiffon cake,optimum conditions are determined by single factor test.Orthogonal experimental design is used in this experiment.Egg-white whipping time,egg-yolk whipping time,baking temperature and baking time are selected as the investigation factors.The sensory evaluation score of chiffon cake is selected as the evaluating indicator.The optimum process parameters of wheat bran chiffon cake are determined.The results show that the optimum process parameters of wheat bran chiffon cake are as follow：adding proportion of wheat bran is 20%,particle diameter of wheat bran is 60~80 mesh,egg-white whipping time is 8 min,egg-yolk whipping time is 4 min,baking temperature is 180℃,baking time is 22 min.
出处
《农产品加工（下）》
2017年第3期31-33,共3页
Farm Products Processing
关键词
麦麸
膳食纤维
戚风蛋糕
生产工艺
wheat bran
dietary fiber
chiffon cake
production technology
