摘要
将打浆后3级绿黄偏绿香蕉(Loeseck分级法),通过冷冻干燥制成青香蕉粉末,以青香蕉粉添加量为单因素,通过单因素试验分析不同比例青香蕉粉替代低筋面粉的添加量对于蛋糕质构、色度值、灰分、比容的影响,综合分析后确定27%的青香蕉粉替代低筋面粉为蛋糕最佳单因素;以青香蕉粉、低筋粉、鸡蛋、糖的添加量进行4因素3水平正交试验;由感官评价、水分、质构等指标分析青香蕉粉蛋糕的最佳配方,并研究最佳烘焙温度和焙烤时间。结果表明:青香蕉粉蛋糕的最佳配方为鸡蛋200 g、青香蕉粉15 g、低筋粉40 g、白砂糖35 g,其中鸡蛋及青香蕉粉添加量是影响蛋糕感官品质最重要的因素;最佳烘焙温度为160℃,焙烤时间为18 min。
The green and yellow green bananas(Loeseck classification method) at the third level after pulping were made into green banana powder by freezing and drying. The amount of green banana powder added was a single factor. The effects of different proportion of green banana powder on cake texture, chroma value, ash content and specific capacity were analyzed by single factor test. Four factors and three horizontal orthogonal experiments were carried out with the addition of green banana powder, lowgluten powder, egg and sugar. The best recipe of green banana cake was analyzed by sensory evaluation, moisture, texture, etc. The optimal baking temperature and baking time were studied. The results showed that the best formula of green banana powder cake was egg 200 g, green banana powder 15 g, low gluten powder 40 g, white granulated sugar 35 g, and the amount of egg and green banana powder was the most important factor affecting the sensory quality of the cake. The best baking temperature is 160 ℃, and the baking time is 18 minutes.
作者
傅释仪
王维民
谌素华
邓连求
FU Shiyi;WANG Weimin;CHEN Suhua;DENG Lianqiu(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088)
出处
《食品科技》
CAS
北大核心
2019年第1期217-222,共6页
Food Science and Technology
基金
广东省2015年研究生教育创新项目(粤教函[2016]1号)
广东省2014年研究生教育创新项目(粤教函[2015]2号)
广东海洋大学创新强校项目(GDOU2015050223)
关键词
冻干青香蕉粉
戚风蛋糕
工艺
最佳配方
freeze-dried green banana powder
chiffon cake
technical process
optimum formula
