薏米蛋糕的配方优化研究

Study on Optimization of Adlay Cake Formulation

[目的]研究优化薏米蛋糕的配方。[方法]通过单因素试验和正交试验,探讨了薏米粉添加量、色拉油添加量、白砂糖添加量、水添加量、鸡全蛋液添加量、食盐添加量以及泡打粉添加量对薏米蛋糕品质的影响。[结果]最优配方中各种材料用量占加入面粉的比例如下:鸡全蛋液220%、白砂糖量100%、水用量为75%、色拉油用量为40%、薏米用量25%、双效泡打粉3%、食盐添加量2%。[结论]用该配方制作出的蛋糕表面油润,富有光泽,结构均匀,松软可口,具有纯正的薏米香味。

[Objective]To study and optimize the components and ratio of raw materials for the adlay cake.[Method]The adding amount of adlay,salad oil,sugar,water,egg,salt and baking powder on quality of adlay cake were discussed by using single-factor test and orthogonal test.[R esult]The optimal formula of adlay cake was(accounting for the proportion of wheat flour added):the whole egg220%,sugar100%,water75%,salad oil40%,adlay25%,baking powder3%,salt2%.[Conclusion]The adlay cake surface was shiny,and had a uniform structure.The taste of the cake was soft and delicious,with pure adlay flavor characteristics.