摘要
以面粉、鸡蛋、猕猴桃为主要原料,研制出猕猴桃戚风蛋糕。通过单因素试验和响应面优化出猕猴桃戚风蛋糕的最佳配方为:猕猴桃添加量4.3%,糖添加量35%,塔塔粉添加量为0.5%。研制出的猕猴桃戚风蛋糕口感细腻松软,酸甜适宜,组织均匀,且带有浓郁的猕猴桃风味。
The kiwi chiffon cake was developed with flour,egg and kiwi. The optimum formula of the kiwi chiffon cake was kiwi 4.3 %,sugar 35 %,Tartar powder 0.5 % by the single-factor experiment and response surface. The kiwi chiffon cake was soft,smooth,suitable in taste and uniform in texture,exhibiting a strong kiwi flavor.
出处
《食品研究与开发》
CAS
北大核心
2016年第19期66-70,共5页
Food Research and Development
关键词
猕猴桃
戚风蛋糕
响应面
配方
kiwi
chiffon cake
response surface
formula
