摘要
以蔓越莓为原料,研制蔓越莓膳食纤维蛋糕。通过单因素试验和正交试验设计优化了蔓越莓膳食纤维蛋糕,得出最佳配方为面粉用量86 g,蔓越莓粉用量14 g,植物油用量35 g,绵白糖用量45 g,泡打粉用量2.5 g。在此条件下制作出的蛋糕综合感官评价最佳。
With cranberry as raw material,dietary fiber cake of cranberry was prepared.Through single factor and orthogonal experiment designs,the optimal formula was obtained:flour 86 g,cranberry powder 14 g,vegetable oil 35 g,sugar 45 g,baking powder 2.5 g.The overall sensory evaluation of the cake was the best.
作者
刘翔
董善富
LIU Xiang;DONG Shanfu(Food College,Jiangsu Food&Pharmaceutical Science College,Huai'an,Jiangsu 223003,China)
出处
《农产品加工》
2020年第23期17-19,共3页
Farm Products Processing
关键词
膳食纤维
蔓越莓
蛋糕
研制
dietary fiber
cranberry
cake
development
