辣木蛋糕配方优化研究

Study on Optimization of Moringa oleifera Cake Formulation

[目的]研究优化辣木蛋糕的制作工艺。[方法]采用单因素试验和正交试验,探讨了辣木粉添加量、白糖添加量、鸡蛋添加量、蛋糕油用量、泡打粉添加量以及牛奶用量对辣木蛋糕品质的影响。[结果]试验表明,辣木蛋糕最佳的工艺参数为:粉料100%(辣木粉添加量为低筋粉总量的20%),白糖100%,鸡蛋300%,蛋糕油30%,泡打粉3%,牛奶70%。[结论]研究可为辣木蛋糕的生产提供一定的理论支持。

[ Objective] To optimize processing technique of Moringa oleifera cake. [ Method] Using single-factor test and orthogonal test, the adding amount of Moringa powder, sugar, egg, cake oil, baking powder and milk on quality of Moringa oleifera cake were discussed. [ Result] The optimal conditions for Moringa oleifera cake was： mix powder 100% （which contain 20% Moringa oleifera powder）, sucrose 100% , egg 300%, butter 30%, baking powder 3%, milk 70%. [ Conclusion] The study can provide a certain theoretical support for production of Moringa oleifera cake.