魔芋紫薯海绵蛋糕工艺优化及品质检验

Process Optimization and Quality Inspection of Konjaku Purple Potato Sponge Cake

以低筋小麦粉为主要原料,以魔芋粉、紫薯粉为辅料,研究了魔芋紫薯海绵蛋糕工艺及品质控制。通过单因素试验和响应面优化分析,确定魔芋紫薯海绵蛋糕最佳工艺参数为:白砂糖63%、魔芋粉1.3%、紫薯粉24%,在此条件下得到的蛋糕品质最佳,色泽均匀,孔泡细密,甜味适中,口感柔软。

By using low gluten wheat flour as main raw material,konjaku flour,purple sweet potato powder were used as auxiliary materials,the process and quality control of konjac purple sweet potato sponge cake were studied.Through single factor test and response surface optimization analysis,the optimum technology parameters were determined that white sugar was 63%,konjac powder was1.3%,purple sweet potato powder was 24%.Under the condition,the cake showed a good quality,uniform color,finepore,moderatesweet,soft palate.