摘要
在普通蛋糕加工工艺的基础上,通过添加番茄和蜂蜜,研究番茄蜂蜜蛋糕的工艺配方。通过对番茄用量、蜂蜜用量和泡打粉用量进行单因素试验,利用DPS数据处理软件进行二次通用旋转试验设计,确定番茄蜂蜜蛋糕的最佳工艺配方为:低筋粉120g、鸡蛋120g、番茄60g、蜂蜜43.41g、泡打粉4g、白砂糖35g、调和油80g、蛋糕油6g以及奶粉30g。
On the basis of ordinary processing technology of cake, the technology of tomato-honey cake was studied. Through the single factor experiment of different tomato, honey and multiple baking powder, the optimal technical formula of tomato-honey cake was determined by quadratic general rotary design. Results showed the optimal parameters of tomato-honey cake were as follows： lower gluten flour was 120g, egg was 120g, tomato was 60g, honey was 43.41g, multiple baking powder was 4g, sugar was 35g, blend oil was 80g, cake oil was 6g and milk powder was 30g.
出处
《中国食物与营养》
2010年第8期54-56,共3页
Food and Nutrition in China
关键词
蛋糕
番茄
蜂蜜
工艺配方
Cake
Tomato
Honey
Technical Formula
