摘要
随着人们对低热量、高营养糕点需求的不断增加,果蔬类咸味糕点越来越受到消费者的欢迎。本文以戚风蛋糕的基本配方为基础,研究了芝麻叶洋葱咸味蛋糕的制作工艺,以感官评分为评价指标,通过单因素试验和响应面法优化芝麻叶洋葱咸味蛋糕的制作工艺。结果表明,芝麻叶洋葱咸味蛋糕的最佳配方为低筋粉99 g,芝麻叶粉21 g,蛋清200 g,蛋黄90 g,玉米油80 g,洋葱汁67 g,水13 g,塔塔粉2.5 g,食盐0.8 g,以此配方制作的蛋糕具有芝麻叶特有的颜色和气味,咸香适口,营养健康。
With the increasing demand for low calorie and high nutritional pastries,salty pastries of fruits and vegetables are more and more popular with consumers.Based on the basic formula of chiffon cake,the processing technology of sesame leaf and onion salted cake was studied.The sensory evaluation index was used to optimize the processing technology of sesame leaf and onion salty cake by single factor experiment and response surface method.The results showed that,the best formula was that low flour 99 g,sesame leaves powder 21 g,egg white 200 g,yolk 90 g,corn oil 80 g,onion juice 67 g,water 13 g,cream of tartar 2.5 g,salt 0.8 g,making the cake with sesame leaves characteristic color and flavor,salty and delicious,nutritious and healthy.
作者
郭志芳
贾娟
GUO Zhi-fang;JIA Juan(Henan University of Technology,Luohe Institute of Technology,Luohe 462002,China;Department of Food Engineering,Luohe Vocational Technology College,Luohe 462002,China)
出处
《中国果菜》
2021年第5期23-28,共6页
China Fruit & Vegetable
关键词
咸味蛋糕
芝麻叶
洋葱
响应面法
Salted cake
sesame leaves
onions
response surface method
