摘要
为探讨蛋清粉复水时间、搅打时间、塔塔粉及细砂糖添加量对蛋清粉的起泡性的影响,根据单因素试验得到的数据,以戚风蛋糕的感官分析为指标,采用L9(34)正交试验得出各因素对戚风蛋糕的感官影响顺序依次为塔塔粉添加量>搅打时间>细沙糖添加量>复水时间,结合质构分析结果得出最优参数为塔塔粉添加量2.5%,搅打时间40 min,细沙糖添加量110%,复水时间30 min,此条件下制作出的戚风蛋糕品质最好。
The effect of rehydration time,whipping time, the content of tartar and granulated sugar on the foaming properties of egg white powder were studied. According to the data of mono-factor experiment,a four-factor orthogonaJ design model was established to analyze the results. Sensory score of Chiffon cake was used as the target. Four effecting conditions from the most to the least were tartar content,whipping time,granulated sugar content and rehydration time. The results of texture analysis and orthogonal experiment showed that the optimum conditions were： tartar content was 2.5%,the whipping time was 40 min,granulated sugar content was 110%,and rehydration time was 30min,under these conditions the quality of Chiffon cake was the best.
出处
《中国家禽》
北大核心
2014年第20期34-38,共5页
China Poultry
基金
现代农业产业技术体系建设专项资金(CARS41-K25)
黑龙江省"十二五"科技攻关项目(GC12B402)
哈尔滨市高新技术产业化项目(2012DB6BN050)
关键词
蛋清粉
起泡性
戚风蛋糕
感官评分
质构
egg white powder
foaming property
Chiffon cake
sensory score
texture
