马铃薯全粉戚风蛋糕最佳制作配方研制

Development of the Best Recipe for Potato Full-flooded Hurricane Cake

为提高马铃薯的附加值,使马铃薯主粮化,丰富戚风蛋糕品种,将马铃薯全粉代替部分小麦粉制作蛋糕,采用单因素试验和正交试验优化马铃薯全粉戚风蛋糕制作配方。结果表明,最优配方为牛奶50 g、低筋面粉与马铃薯全粉质量比为6∶4(低筋面粉60 g、马铃薯全粉40 g)、白砂糖90 g、鸡蛋300 g、植物油50 g和柠檬汁8~10滴。此配方制作的戚风蛋糕风味纯正、组织均匀细腻,品质优良。

In order to improve the added value of potato, potato staple food, breed of design and color of chiffon cake, the rich will potato powder to replace part of wheat flour to make cakes, all through the single factor test and orthogonal test to determine the best recipe for potato powder chiffon cake all production: milk 50 g, low gluten flour and potato powder mass ratio 6 ∶ 4, white sugar 90 g, egg 300 g, vegetable oil 50 g, 8 ~ 10 drops of lemon juice. The chiffon cake made with this recipe has a pure flavor, uniform texture and excellent quality.