摘要
用甜藤汁代替水制作甜藤蛋糕,通过正交实验得出最佳工艺配方:甜藤汁30g、糖55g、鸡蛋100g、蛋糕油5g、面粉100g及烘焙用色拉油10g。经分光光度法对甜藤蛋糕中Vc、黄酮含量进行测试,结果表明:甜藤蛋糕的功效成分高于传统蛋糕。
Cake was prepared by taking water with Paederia scandens（Lour.） Meer juice. The formula was optimized using orthogonal experiment as 30 g of P. scandens（Lour.） Meer juice,55 g of sugar,100 g of chicken egg,5 g of cake oil,100 g of wheat flour,10 g of salad oil to obtain a product with contents of Vc and flavonoid higher than the traditional product.
作者
苑静
YUAN Jing(School of Life and Healthe Science,Kaili University,Kaili,Guizhou,556011 China)
出处
《美食研究》
北大核心
2018年第2期35-38,共4页
Journal of Researches on Dietetic Science and Culture
基金
黔科合LH字[2016]7327号
关键词
甜藤蛋糕
VC
黄酮
功效成分
工艺优化
Paederia scandens（Lour.） Meer cakes
vitamin C
flavonoid
function component
quality
