摘要
用甜藤汁代替水制作甜藤蛋糕,用正交试验得出最佳工艺配方:甜藤汁30 g、白砂糖55 g、鸡蛋200 g、蛋糕油5 g、低筋面粉100 g、烘焙用色拉油10 g。用分光光度法对甜藤蛋糕中维生素C、黄酮含量进行测试,结果表明甜藤蛋糕的功效成分高于分普通蛋糕。
The Paederia scandens(Lour.)Merr cakes were prepared by Paederia scandens(Lour.)Merr juice instead of water,the optimum formula was optimzed by orthogonal experiment:30 g Paederia scandens(Lour.)Meer juice,55 g sugar,200 g eggs,5 g cake oil,100 g flour and 10 g salad oil for baking.The content of vitamin C and flavone in Paederia scandens(Lour.)Meer cakes were determined by spectrophotometry.Results showed that the functional component of Paederia scandens(Lour.)Meer cakes were higher than those of traditional cakes.
作者
苑静
严红光
YUAN Jing;YAN Hong-guang(Kaili University,Kaili 556011,Guizhou,China)
出处
《粮食与油脂》
北大核心
2019年第12期62-66,共5页
Cereals & Oils
基金
黔科合LH字[2016]7327号
贵州省黔东南民族特色食品研发特色重点实验室（黔教合KY字[2017]011)
关键词
甜藤蛋糕
维生素C
黄酮
功效成分
品质
Paederia scandens(Lour.)Merr cake
vitamin C
flavone
functional component
quality
