干果马铃薯蛋糕的试验研究

Study on Cake of Dried Fruit and Potato

马铃薯营养价值高,富含多种维生素和矿物质,且碳水化合物和脂肪含量较低,食用马铃薯可以减少脂肪摄入量。为推进马铃薯主粮化,对干果马铃薯蛋糕的制作工艺和配方进行了研究,通过单因素试验和正交试验确定了干果马铃薯蛋糕的最佳配方:以面粉和马铃薯粉总量为烘烤百分比100%,其中低筋面粉与马铃薯全粉质量比3∶2,鸡蛋的烘烤百分比130%,白砂糖烘烤百分比110%,碳酸氢铵0.5%,水40%,干果10%。以此配方加工的干果马铃薯蛋糕外形饱满、口感柔软,兼具奶香和马铃薯香味。

The potato has high nutritional value,rich in vitamins and minerals,and low carbohydrate and fat content. Eating potatoes can reduce fat intake. In order to promote the staple food of potato,the processing technology and formula of potato cake are studied in this paper. The best formula of dried fruit potato cake is determined by single factor experiments and orthogonal experiments：the total amount of flour and potato flour is 100%,the quality ratio of low gluten flour and potato flour is 3∶2,the percentage of roasted eggs is 130%,the percentage of sugar roasted is 110%,ammonium bicarbonate is 0.5%,water is 40%,dried fruit is 10%. The dried fruit potato cake processed with this formula is plump and soft,with milk and potato flavor.