低糖南瓜荞麦蛋糕的研制

Development of Low-sugar Pumpkin Buckwheat Cake

试验旨在研制适合糖尿病患者、高血糖及高血脂人群食用的低糖营养蛋糕。通过单因素试验、正交试验及方差分析研制出了低糖南瓜荞麦蛋糕,并确定了其最佳配方和制作工艺。最佳配方为(以百克面粉为基数):鲜鸡蛋150 g、蛋糕油5 g、木糖醇30 g、蛋白糖0.8 g、南瓜粉荞麦粉合计10 g(比例3︰1)、黄原胶0.075 g。焙烤工艺:先预热至180℃,烘烤10 min,关底火,开面火维持200℃,至蛋糕表面为金黄色。由此制作的蛋糕营养丰富、糖含量低、清香美味、口感细腻,适合特殊人群及普通人食用。

The main purpose was to developing a kind of low-sugar and nutrition cake, which was suitable for people with diabetes, hyperglycemia or hyperlipidemia. Low-sugar pumpkin buckwheat cake was developed through the methods of single-factor tests, orthogonal experiments and variance analysis. The optimum formula was clear. The additive volumes of flour, fresh eggs, cake oil, xylitol, aspartame, pumpkin powder and buckwheat powder and xanthan gum were 100 g, 15 g, 5 g, 30 g, 0.8 g, 10 g and 0.075 g, respectively. And the ratio ofpumpkin powder to buckwheat powder was 3 ： 1. The protocol of baking technology was following. First, oven was preheated to 180 ℃. Then, keep baking for 10 min, and turn of oven-bottom heating unit. At last, turning on the oven-top heating unit and baking at 200 ℃ till the color of cake was gold. The cake with low-sugar, high nutrition, tasty flavor and delicacy taste was suitable for special customers and commons, which was developed according to the formula and production process.