摘要
目的:研究草莓慕斯蛋糕的制作工艺。方法:采用单因素实验和感官评价方法,研究鱼胶粉、草莓果酱、糖的添加量等因素对草莓慕斯蛋糕质量的影响。再采用正交实验确定鱼胶粉、草莓果酱、糖的最佳用量及在制作过程中最适加热温度和加热时间,从而得到草莓慕斯蛋糕的最佳配方。结果:草莓慕斯蛋糕的最佳配方为1.2 g鱼胶粉、4.5 g白砂糖、31 g草莓果酱,在50℃水浴加热3 min。结论:该工艺配方制得的慕斯,既保持了慕斯原有的风味口感,又具有草莓特有的味道及保健作用,可为草莓慕斯蛋糕的生产提供一定的理论支持。
Objective: To study the production process of strawberry mousse cake. Method: The effects of isinglass powder, strawberry jam, sugar addition and other factors on the quality of strawberry mousse cake were studied by singlefactor test and sensory evaluation method. The orthogonal test is then used to determine the optimal dosage of isinglass powder, strawberry jam and sugar, as well as the optimal heating temperature and heating time during the production process, so as to obtain the best recipe for strawberry mousse cake. Result: The optimal recipe for strawberry mousse cake was 1.2 g isinglass powder, 4.5 g white sugar, 31 g strawberry jam, and heated in a water bath at 50 ℃ for 3 min. Conclusion: The mousse prepared by this process not only maintains the original flavor and taste of mousse, but also has the unique taste and health care effect of strawberry. The study can provide a certain theoretical support for production of strawberry mousse cake.
作者
李诗琴
LI Shiqin(Nanchang Customs Technology Center,Nanchang 330038,China)
出处
《现代食品》
2022年第22期85-88,共4页
Modern Food
关键词
草莓
慕斯蛋糕
正交实验
最佳配方
strawberry
mousse cake
orthogonal experiment
best formula
