绿壳鸡蛋与普通鸡蛋蛋糕的品质对比

Quality Comparison of Cakes Made by Green-shell Eggs and Normal Eggs

[目的]比较以绿壳鸡蛋和普通鸡蛋为原料制作的两类蛋糕的品质。[方法]根据绿壳鸡蛋与普通鸡蛋的营养组分及矿质元素的含量对比,研究以绿壳鸡蛋代替普通鸡蛋为原料制作绿壳鸡蛋蛋糕,并对绿壳鸡蛋蛋糕进行感官品质评定。[结果]以绿壳鸡蛋为原料制作出的蛋糕,其色泽、质构、风味等烘焙品质均优于普通鸡蛋蛋糕。[结论]该研究为开发出更富营养价值的特色优质绿壳鸡蛋蛋糕工艺研究提供理论依据。

[[Objective] To compare the cake qualities made by green-shell eggs and normal eggs.[Method] Green-shell eggs were used to take the place of normal eggs to make cakes.And the cake quality of green-shell eggs was evaluated.[Result] Cake was made with green-shell eggs as the raw materials.Its color, texture, flavor and other baking qualities were all superior to those of cakes made by normal eggs .[ Conclusion] This research provides theoretical foundation for the cake technology made by green-shell eggs.