柚子皮粉风味蛋糕配方的研制

Study of the Formula of Grapefruit Skin Powder Relish Cake

柚子食用和生产后,柚子皮作为废物不仅浪费而且污染环境。将柚子皮去苦、干燥粉碎后添加在蛋糕中,提高蛋糕营养价值和安全性,同时增加柚子附加值。分别以牛奶、泡打粉、糖和柚子皮用量为因素,以感官评分作为评价指标进行试验,根据单因素试验和正交试验最终确定最佳配方,即牛奶用量40 g,泡打粉用量0.5 g,糖用量60 g柚子皮用量8 g,制作可口的柚子粉风味蛋糕,经测定水分含量和脂肪含量与未添加柚子皮粉蛋糕接近,膳食纤维含量和黄酮类物质含量高于未添加柚子皮粉的蛋糕。

After eating and producing, grapefruit skin became garbage. It is not only wasted but also polluting environment. After drying and being smashed, the grapefiuit skin was added into cake to produce a new kind of relish cake. The study could not only improve nutritional value and safety of cake, but also improve additional value of grapefruit. According to single factor and orthogonal experiment of four factors, milk, baking powder, sugar and grapefruit skin. Sense grades were chosen to value the quality of cake. The best formula was obtained as follows： milk 40 g, baking powder 0.5 g, sugar 60 g, grapefruit skin 8 g. Moisture and fat content of contrast samples were near to the cake with no grapefruit skin, dietary fiber and flavonoid content exceeded the cake with no grapefruit skin.