山药蛋糕的微波生产工艺和品质优化

Microwave Production Process and Quality Optimization of Chinese Yam Cake

为生产出既具有山药特有风味,又具有一定保健功能的山药蛋糕,以山药作为蛋糕生产的原料,研究山药蛋糕微波生产工艺。通过单因素试验和正交试验探讨鸡蛋、山药、泡打粉的添加量和微波时间对山药蛋糕品质的影响。结果表明,山药蛋糕最佳配方为低筋面粉200g,山药泥28g,鸡蛋520g,绵白糖140g,泡打粉9g,奶粉30g,食用油60mL,食盐2g,香兰素1g,羧甲基纤维素1g,单甘酯0.6g;微波焙烤采用800W功率,时间为2min,该工艺条件下,蛋糕口感香甜松软,整体起发均匀、柔和,富有弹性,定型情况良好,色泽、滋味等感官性状佳,整体品质良好。

The production process of microwave Chinese yam cake was studied by using Chinese yam as one of the raw materials to produce Chinese yam cake with the special flavor of Chinese yam and certain health function. The author discussed the effects of adding amount of Chinese yam, egg and baking powder, and microwave baking time on quality of microwave Chinese yam cake through the single factor experiments and orthogona[ tests. The results showed that the optimal formula included low gluten flour 200 g,Chinese yam 28 g,egg 520 g,eotton sugar 140 g,baking powder 9 g,milk powder 30 g,cooking oil 60 mL,salt 2 g, vanillinl g,carboxymethyl cellulose 1 g,monoglyceride 0.6 g. Microwave baking power was 800 W and baking time was 2 min. Under these conditions, the cake would be of good general quality, such as sweet and soft taste, uniform rise,soft, elastic, good type and wonderful sensory properties（color, taste and so on）.