摘要
研究了紫薯菊花风味蛋糕的最佳工艺配方。采用感官品质为评定指标,通过单因素试验探讨了鸡蛋、紫薯、白砂糖、柠檬-菊花汁添加量对产品品质的影响,并采用正交试验进行了蛋糕的配方优化。研究结果表明,以小麦粉和紫薯粉总量为100g计,各因素添加量分别为:鸡蛋150g,紫薯粉30g,白砂糖90g,柠檬-菊花汁11ml/g时,所制得的蛋糕色香味俱佳,感官评分最高。
The processing technologies for preparing a type of cake by combing purple sweet potato powder with chrysanthemum was optimized. The sensory quality was used as evaluation indexes to investigate the influence of several factors such as the amount of eggs, purple sweet potato powder, white sugar and citric acid-chrysanthemum juice on the quality of the product by single factor test. The optimum formula was obtained by orthogonal test, which was as follows： taking the amount of wheat and purple sweet potato powder as 100 g for reference, the proportion of the ingredients, eggs, purple sweet potato powder, white sugar and citric acid-chrysanthemum juice were 150 g, 30 g, 90 g and 11 ml/g,respectively.
出处
《粮食与饲料工业》
CAS
2017年第7期40-42,共3页
Cereal & Feed Industry
关键词
紫薯
菊花
蛋糕
配方
感官品质
purple sweet potato
chrysanthemum
cake
formula
sensory quality
