摘要
以低筋粉、鸡蛋、白砂糖、蛋糕油为原料,以感官评价为指标,通过单因素试验及正交试验确定新型蒸蛋糕的最佳配方。结果表明,新型蒸蛋糕的最佳配方为:以鸡蛋100 g为标准,添加白砂糖120 g、蛋糕油8 g、低筋粉100 g,所制得的蒸蛋糕色泽均匀、表面光滑、组织细腻、松软有弹性、具有蛋香风味。
The optimal formula of steamed cake were obtained by single factor test and orthogonal test with sensory evaluation as the index.The results showed that the optimal formula of steamed cake was sugar 120 g,cake oil 8 g,low-gluten flour 100 g.The new steamed cake made was uniform in color,smooth surface,fine organization,soft and flexible and with egg flavor.
作者
贾甜
曾洁
张瑞瑞
张荣
陈鹏
黄欣
闫靖煊
高海燕
JIA Tian;ZENG Jie;ZHANG Ruirui;ZHANG Rong;CHEN Peng;HUANG Xin;YAN Jingxuan;GAO Haiyan(College of Food Science,Henan Institute of Science and Technology,Henan Xinxiang,453003)
出处
《农业科技与装备》
2017年第11期71-73,共3页
Agricultural Science & Technology and Equipment
基金
河南科技学院大学生创新训练计划(2017CX049)
关键词
蒸蛋糕
配方
感官评价
正交试验
单因素试验
steamed cake
formula
sensory evaluation
orthogonal test
single factor test
