摘要
研究南瓜戚风蛋糕制作的最佳配方,通过正交试验得出南瓜戚风蛋糕的最佳配方为鸡蛋添加量50%,南瓜泥添加量30%,白砂糖添加量15%,油脂添加量6%。按照最佳配方制作的裱花南瓜戚风蛋糕在常温下保藏6 d,研究保藏期间的微生物变化。结果表明,第5天开始微生物指标不合格,利用因果图分析其原因为操作者的手未及时消毒、工作服不洁,以及环境未按时消毒、蛋糕贮藏环境较差等。
This paper studies the best pumpkin chiffon cake recipe made by the orthogonal experiment, it shows that the optimum pumpkin chiffon cake recipe is as follows:50% of the amount of eggs,pumpkin added amount of 30%,15% of the amount of sugar,fat amount of 6%. Then,according to the best recipes made decorating pumpkin chiffon cake deposited at room temperature for 6 days during preservation. Microbial research results show that the five days starting microorganism failed. Using the resulting causal diagram gets reasons are as follow: operator is not timely hand disinfection, uniforms are dirty;environment fails to disinfect and with cake poor storage conditions.
出处
《农产品加工》
2015年第19期5-7,共3页
Farm Products Processing
关键词
南瓜
戚风蛋糕
配方
品质控制
pumpkin
chiffon cake
recipe
quality control
