摘要
将蛋壳粉添加到蛋糕中研制蛋壳粉低糖蛋糕,在单因素试验的基础上,通过正交试验筛选出蛋壳粉低糖蛋糕的最佳配方和生产工艺条件为:面粉100 g,鸡蛋4个,蛋壳粉0.7 g,白糖50 g,植物油45 g,烘烤温度180℃,烘烤时间17 min。制得的蛋壳粉低糖蛋糕色泽自然均匀,形态周正不粘边,口感松软、甜度适中,无异味,蛋壳粉均匀地分散在蛋糕组织中,组织富有弹性,气孔均匀一致,感官品质评分达93分,具有一定的营养保健功能。
The eggshell powder was added to the cake to make eggshell powder low-sugar cake. On the basis of single factor experiment, through orthogonal test, the optimum formula and processing conditions of eggshell powder low-sugar cake were： wheat flour 100 g, four eggs, eggshell powder 0.7 g, sugar 50 g, vegetable oil 45 g, baking temperature 180 ℃, baking time 17 min. The finished eggshell powder low-sugar cake had a natural uniform color, complete and nice shape, soft taste, moderate sweetness, and no bad smell, and also had an elastic texture and uniform porosity. The distribution of eggshell power in cake was cake had a nutritional and healthy function. even, the sensory evaluation score reached 93, and the
作者
王丽娜
袁洪波
WANG Li-na YUAN Hong-bo(Heilongjiang Vocational Institute Ecological Engineering, Harbin 150025, China Northeast Agricultural University, Harbin 150030, China)
出处
《保鲜与加工》
CAS
北大核心
2017年第1期80-83,88,共5页
Storage and Process
关键词
蛋糕
蛋壳粉
低糖
感官品质
cake
eggshell powder
low-sugar
sensory quality
