橘皮粉蛋糕的制作及其质构特性

Texture characteristics of orange peel powder cakes

以色差、质构特性和感官评定为指标,通过正交试验确定橘皮粉蛋糕的最佳工艺配方为:鸡蛋100g,面粉100g,奶粉6.25g,蛋糕油7.17g,糖50g,水20g,橙汁15g,色拉油25g,橘皮粉6g。结果表明,橘皮粉的添加对蛋糕糊和蛋糕的颜色影响较大,橘皮粉和糖的添加量对质构特征参数影响较小,水和鸡蛋的添加量对质构特征参数影响较大。质构特征参数与感官评定结果有一定的相关性。

The process formula of orange peel powder cake was optimized by orthogonal test using colorimeter,texture characteristic and sensory evaluation as evaluation indexes.The optimal formula was as follows：egg 100 g,flour 100 g,milk powder 6.25 g,cake oil 7.17 g,sugar 50 g,water 20 g,orange juice 15 g,salad oil 25 g,orange peel powder 6g.The result showed that the orange peel powder had great effect on color of the cake paste and cake.Orange peel powder and sugar had no obvious effect on texture characteristic,but water and egg had greater effect on it.There were some correlations between texture characteristics and sensory evaluation.