摘要
本文主要研究了艾草紫薯戚风蛋糕的最佳配方。以艾草、紫薯、低筋粉、鸡蛋为原料,采用感官评定的方法,通过单因素实验和正交试验,研究了艾草紫薯戚风蛋糕的最佳配方。试验表明,制作艾草紫薯戚风蛋糕的最佳工艺参数为:低筋粉+艾草用量为(110+50)g、紫薯添加量为90g、鸡蛋添加量为600g、白砂糖添加量为160g、柠檬汁60g、油脂140g、盐2g和水160g,此配方得到的蛋糕综合品质最佳。
The optimal formula of wormwood and purple potato chiffon cake was studied in the paper. With wormwood, purple potato, low gluten flour and eggs as main materials, The best design parameters were determined through a single factor experiment and orthogonal experiment design by the method of sensory evaluation. The results showed that the optimum condition for the technology of wormwood and purple potato chiffon cake with wormwood and pumpkin were obtained as follows: low gluten flour 110g, wormwood 10g, purple potato 90g, eggs 600g, sugar 160g, lemon juice 60g, oil 140g, salt 2g and water 160g.
作者
贾娟
JIA Juan(Department of Food Engineering, Luohe Vocational Technology College, Luohe 462000, China)
出处
《中国果菜》
2017年第2期6-10,共5页
China Fruit & Vegetable
关键词
艾草
紫薯
戚风蛋糕
加工工艺
Wormwood
purple potato
chiffon cake
processing technology
