大米蛋糕制作配方的研究

Research on Recipe of Rice Cake

通过单因素和多因素实验设计,全面探讨了大米粉蛋糕的配方组成,得出大米蛋糕的最优配比:每100 g大米粉,鸡蛋的添加量为80 g,水的添加量为45 m L,泡打粉的添加量为1 g,绵白糖的添加量为80 g。该种配比制备得到的蛋糕,内部组织较为细密均匀,外观及口感均易为消费者接受。

In this study,rice flour were produced using raw rice of dry processing,through univariate and multivariate design experiments,discussed the composition of rice cake recipe totally,obtained the optimal ratio of rice cake：the addition amount were 100 g rice flour,80 g egg, 45 m L water,1 g baking powder and 80 g white sugar,respectively.Cake prepared by this kind of ratio,inner organization was relatively dense,its appearance and taste are adapt to consumers easily.