红树莓果酱注芯戚风蛋糕的配方及工艺研究

Formula and Technology of Raspberry Jam Filling Chiffon Cake

对红树莓果酱注芯戚风蛋糕的配方及制作工艺进行研究。通过单因素试验、正交试验以及感官评价的方法分别确定了戚风蛋糕的最佳配方及制作工艺为:面粉50 g、鸡蛋110 g、白砂糖50 g、牛奶35 g、植物油20 g、塔塔粉0.5 g、盐1.0 g、泡打粉1.0 g,在上火160℃、下火150℃下焙烤30 min;红树莓果酱的最佳配方为:红树莓500 g、白砂糖200 g、淀粉50 g、柠檬酸0.25 g。最佳注入果酱时间为蛋糕烤熟后的20 min,最佳注入果酱量为蛋糕质量的20%。在此配方及工艺下得到一种颜色金黄、馅料鲜红明艳,风味独特、营养丰富的红树莓果酱注芯戚风蛋糕。

The formulation and production technique of raspberry jam filling chiffon cake were studied through single factor,orthogonal test and sensory evaluation,the optimum formulation and production technique of raspberry jam filling chiffon cake were obtained as follows：wheat flour of 50 g,eggs of 110 g,sugar of 50 g,milk of35 g,cooking oil of 20 g,cream of tartar of 0.5 g,salt of 1.0 g,natron of 1.0 g,baking temperature 160 ℃/150 ℃,baking time 30 min. The optimum formulation of raspberry jam was obtained as follows：raspberry of 500 g,sugar of 200 g,starch of 50 g,citric acid of 0.25 g. The optimum time to add raspberry jam was 20 min after baking. The optimum amount of jam was 20 % of the cake. The obtained raspberry filling chiffon cake has a golden,bright red outlook,unique flavor with abundant nutrients.