紫薯全粉在戚风蛋糕中的应用研究

The Development of Purple Sweet Potato Powder Chiffon Cake

以目前非常受欢迎的戚风蛋糕为研究对象,通过正交试验与感官评定的方法确定以烟紫337号紫薯全粉替代部分面粉的生产工艺及配方,确定了紫薯全粉戚风蛋糕的最佳配方为:低筋面粉360 g、紫薯全粉60 g、细砂糖425 g、纯牛奶200 g、调和油160 g、鸡蛋1 250 g。新配方在保持戚风蛋糕原有质感基础上,丰富了戚风蛋糕的颜色和口味,增加了花青素的含量,使其成为有益人体健康的大众食品。

It＇s based on the most popular cake recently, which used the orthogonal test of the purple sweet potato Yanzi 337 powder chiffon cake recipe and production process to determine the best recipe：flour 360 g,purple sweet potato powder 60 g,sugar 425 g,milk 200 g,blend oil 160 g,fresh eggs 1 250 g。In the recipe,some part of flour was replaced by purple potatoes powder and the product color was adjusted by natural colouring matter which was confirmed by orthogonal experiment and hedonicscoring system. New formula enriches the cake＇s color and flavor and remarkably increased the contents of anthocyanin, as well as keep the cake＇s original texture. Regarding as a kind of people＇s food, it would make great contribution to human.