摘要
介绍了螺旋藻海绵蛋糕的制作工艺和配方,经正交试验得出了螺旋藻海绵蛋糕的最佳配方为鸡蛋585 g、白砂糖275 g、低筋面粉190 g、螺旋藻粉65 g、蛋糕油22.5 g、食盐3.0 g、清水118 g、色拉油50 g。结果表明,在低筋面粉中掺入适量螺旋藻粉,通过调整制作工艺及配方烘焙得到的螺旋藻海绵蛋糕营养丰富且具有保健功效,适合于不同人群食用。
The processing technology and formula of Spirulina sponge cake were introduced. The best formula of Spirulina sponge cake was egg of 585 g,sugar of 275 g,low gluten flour of 190 g,Spirulina powder of 65 g,cake oil of 22.5 g,salt of 3.0 g,clean water of 118 g and salad oil of 50 g. The results showed the sponge cake had rich nutrition and health functions through adding Spirulina powder to the low gluten powder and adjusting its procecsing technology and formula,and it was suitable for different people.
出处
《粮食与油脂》
北大核心
2016年第12期18-21,共4页
Cereals & Oils
关键词
螺旋藻粉
正交试验
海绵蛋糕
最佳配方
Spirulina powder
orthogonal test
sponge cake,best formula
