纯紫薯蛋糕配方及加工工艺研究

Research on the Processing Technology and the Formula of Pure Purple Sweet Potato Cake

以纯紫薯粉为原料,采用单因素试验和L_9(3~4)正交试验设计研究纯紫薯蛋糕的配方;通过对不同处理的感官评价、质构检测,以及花青素、油脂、总糖含量的测定,筛选纯紫薯蛋糕最佳处理为T_6J_5Y_3,其次是T_7J_6Y_4,T_6J_5Y_2。结果表明,纯紫薯蛋糕的最佳配方为紫薯粉添加量100 g,鸡蛋添加量300 g,白砂糖添加量120 g,植物油添加量30~40 g,较普通海绵蛋糕断裂度和硬度小、松软易咀嚼;加工工艺为打发白砂糖和鸡蛋至白色奶油状,紫薯粉过100目筛,分次加入蛋糊混匀,加入植物油拌匀,浇模至模具的2/3(50~55 g),上、下火160℃,烘烤25 min。

Pure purple potato powder is selected as basic raw material to bake sponge cake.On basis of the single factor test to determine the best level and orthogonal trail L_9(3~4)is used in optimization of the formula of the purple sweet potato cake.After texture detection,sensory evaluation of different treatments,and a content determination test on oil,anthocyanin,and total sugar.Results show that T_6J_5Y_3is the best recipes,followed by T_7J_6Y_4and T_6J_5Y_2,and the ratio is,purple sweet potato powder 100 g,egg 300 g,white sugar 120 g,and plant oil 30~40 g.The fracture force and hardness of cake made from purple potatle powder are smaller,it's softer,easier to chew.The processing technology is to dispatch the sugar and egg into the white cream,then the purple potato powder passing 100 mesh,egg paste added in many times,and vegetable oil are added and mixed well,the powder paste is casting into a mold to its 2/3 height(50~55 g),and baking for about 25 minutes under160℃.