紫色马铃薯全粉蛋糕的研制

Development of Purple Potato Flour Cake

通过单因素试验和正交试验确定了紫色马铃薯全粉蛋糕的最佳配方为:小麦面粉与紫色马铃薯全粉质量比为3∶2,其中紫色马铃薯全粉40g、小麦面粉60g、鸡蛋360g、黄油50g、白糖80g、植物油40g、盐2g、泡打粉1g、塔塔粉1g。烘烤温度:上火180℃、下火180℃、烘烤时间30min。该方法加工的紫色马铃薯全粉蛋糕具有独特的马铃薯风味,薯香浓郁、口感润泽、无甜腻感、内部组织细腻、松软有弹性、感观品质和质构特性优良。紫色马铃薯全粉蛋糕开发了紫色马铃薯主食化的新途径,既提高了传统蛋糕的营养价值,又增加了蛋糕的花色品种,具有良好的市场前景。

The best recipe for purple potato flour cake has been defined that of mass ratio of wheat flour and purple potato flour was3： 2 through single factor and orthogonal experiments. The best formula included wheat flour 60 g,purple potato flour 40 g,eggs 360 g,butter50g,sugar 80 g,vegetable oil 40 g,salt 2g,baking powder 1g,tata powder 1g. Baking temperature requirements were the surface fire180 ℃,primer 180 ℃,baking time 30 min. According to the above formula,processed purple potato powder cake had unique potato flavor,such as potato-rich,moist taste,no sense of sweet,internal organization delicate,soft and flexible,excellent organoleptic qualities and textural properties. Purple potato flour cake has developed the new ways about changing purple potato into staple food,not noly improve the nutritional value of traditional cakes,but also increases the cake varieties and has good market prospects.