番茄汁蛋糕生产工艺条件的探讨

Study on processing technology condition of tomato juice cake

以番茄汁作为蛋糕的辅料,通过正交试验,确定了番茄汁蛋糕最佳配方为:面粉800 g、鲜鸡蛋800 g、白砂糖600 g、番茄汁添加量300 g;最佳生产工艺条件为:打发时间12 min、焙烤温度180℃。

This experiment used material of tomato juice to produce cake.Through orthogonal tests it obtained the optimized formulation with 800g flour,800g eggs,600 g sugar,and 300g tomato juice,and the optimum process conditions for production with stirring time of 12min and baking temperature of 180℃.