山药核桃戚风蛋糕配方的优化

Formulation Optimization of Chiffon Cake of Yam and Walnut

以山药和核桃为主要原料,采用单因素试验和正交试验,以感官评价为指标,得到山药、核桃戚风蛋糕的最佳配方。结果表明,山药、核桃戚风蛋糕的最佳配方为低筋粉60 g,野木瓜籽调和油30 g,白砂糖70 g,鸡蛋150 g(蛋清100 g,蛋黄50 g),山药粉10 g,核桃粒5 g,柠檬汁0.5 g,鸡蛋搅打时间5 min,焙烤温度160～180℃,焙烤时间30 min。在此条件下,该产品具有山药、核桃的独特风味,并有一定营养保健功能。

With yam and walnut as main ingredient,using the single factor experiment and orthogonal test,the optimum formula was determined by sensory evaluation of chiffon cake of yam and walnut. The results showed that the best formulas of chiffon cake of yam and walnut were as follows:cake flour 60 g,wild papaya seed blend oil 30 g,sucrose 70 g,egg 150 g(egg white 100 g,egg yolk 50 g),yam powder 10 g,walnut 5 g,lemon juice 0.5 g,the time of whisking eggs 5 min,baking temperature 160~180 ℃,baking time 30 min. Under these conditions,the product had the unique flavor of yam and walnut,also had the function of nutrition and health care.