摘要
以蛋糕专用粉为主料,配以长白楤木根茎汁液、蛋糕油、泡打粉等辅料,采用老式蛋糕制作方法生产蛋糕。以感官评价为考察指标,通过单因素和正交试验优化并确定老式蛋糕的加工生产配方,结果表明:长白楤木根茎汁液老式蛋糕以面粉用量100%为基准,长白楤木根茎汁液添加量20%、蛋糕油添加量3%、泡打粉添加量0.7%为最佳制作配方,在该工艺配方下制得的老式蛋糕色泽金黄、口感松软、香味独特且风味浓郁。
With the cake flour as the main material,the old-tasted cake was made by adding Changbai aralia rhizome juice,cake oil,foamy powder and so on. By taking sensory evaluation as the index,the production prescription of the old-tasted cake was studied by single factor experiment and orthogonal experiment. The results showed that,under the condition of cake flour 100%,the best prescription of the old-tasted cake was Changbai aralia rhizome juice 20%,cake oil 3%,foamy powder 0.7%. The old-tasted cake by this process not only presents golden yellow color,but also has soft taste,unique and strong fragrance.
作者
何建新
段红梅
HE Jianxin;DUAN Hongmei(Zhejiang Liziyuan Food Limited Company,Jinhua 321031,China;College of Food Science and Engineering,Changchun University,Chinagchun 130022,China)
出处
《长春大学学报》
2018年第6期43-48,共6页
Journal of Changchun University
基金
2018年企事业单位委托科技项目(2018JBH26L05)
关键词
长白楤木根茎汁液
老式蛋糕
配方
Changbai aralia rhizome juice
old-tasted cake
prescription
