摘要
以淮山药、木糖醇、麦芽糖醇等为原辅料,开发研制无糖淮山药蛋糕。通过单因素实验确定影响产品品质因素,用正交实验确定产品最佳配方参数,并用SPSS软件进行分析。结果表明:面粉100g、鲜鸡蛋200g、木糖醇70g、液体麦芽糖醇50g、泡打粉1.8g、大豆油20g、淮山药浆100g、蛋糕油10g、水10g,在一定条件下,可生产出色泽自然的无糖淮山药蛋糕。
The cake with sugar-free and Dioscorea opposita Thunb was developed by use of Dioscorea opposita Thunb,xylitol, maltitol, baking powder and cake oil. The single factors included adding quantity of Dioscorea opposita Thunb., xylitol, maltitol, baking powder and cake oil, at the basis of which, orthogonal experiment was used to optimize the product formulation and spss sofeware was used to analyze the results.The results were showed that sensory evaluation was as a index,the optimal product formulation contained wheat flour 100g, egg 200g ,xylitol 70g, Liquid maltitol 50g, baking powder 1.8g, first-degree soybean oil 20g, Dioscorea opposita Thunb paste 60g,cake oil 10g,water 10g.In this condition, the cake with sugar-free and Dioscorea opposita Thunb was produced that has natural color and fresh flavor.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第19期242-246,共5页
Science and Technology of Food Industry
基金
江苏财经职业技术学院课题淮山药深加工关键技术研究与特色品牌产品开发
淮安市科技局课题淮安大米深加工糙米营养保健面包开发研究(SN12046)
关键词
无糖
淮山药
蛋糕
配方
sugar-free
Dioscorea opposita Thunb
cake
formulation
