天麻蛋糕加工工艺的优化

Optimization of Processing Technology of Rhizoma Gastrodiae Cake

以特精粉、玉米粉、天麻为主要原料制作天麻蛋糕,通过正交试验,确定了天麻蛋糕最佳工艺条件为:天麻浆添加量为60%,玉米粉用量20%,鸡蛋液温度40℃,烘烤时间20min,制品表面金黄、有光泽,组织均匀,口感细腻、松软且香甜,具有天麻特有的香味。

In this study, optimum condition of processing technology of Rhizoma Gastrodiae cake was optimized by Orthogonal test. The optimum processing technology of Rhizoma Gastrodiae cake conditions as follows： Rhizoma Gastrodiae pulp content 60 %, corn flour content 20 %, egg liquid temperature 40 ℃ baking time 20 min. Under the optimal processing conditions, the products had a golden surface luster, uniform fine and tasted soft and sweet with Rhizoma Gastrodiae taste.