葛根烘焙蛋糕的研发及品质改良研究

Research on the Development and Quality Improvement of Pueraria Bakery Pastry

在蛋糕的制作中分别添加葛根精粉和葛根全粉,通过正交试验确定了2种产品的最优配方,并测定了葛根功能烘焙产品的相关品质指标。结果表明,葛根精粉蛋糕最优配方为葛根精粉用量30 g,蛋黄用量108 g,蛋清用量198 g,牛奶用量35 g,白砂糖用量90 g;葛根全粉蛋糕最优配方为葛根全粉用量20 g,蛋黄用量108 g,蛋清用量198 g,牛奶用量32 g,白砂糖用量80 g。葛根精粉产品的总黄酮保留率比葛根全粉的低15%左右,葛根精粉产品的质构参数均比葛根全粉产品低,2种葛根蛋糕的品质指标均达到或优于同类糕点的品质水平。

Using refined Pueraria lobata powder and Pueraria lobata powder as auxiliary materials,the functional bakery product of Pueraria lobata cake was developed.Through orthogonal experiments,the better formulas of several products were determined,and the main quality indexes of the kudzu functional baked products were determined.The results showed that the better formula of Pueraria lobata cake was the addition of refined pueraria lobata powder 30 g,egg yolk 108 g,egg white 198 g,milk 35 g and white granulated sugar 90 g;the better formula of Pueraria lobata cake was the addition of Pueraria lobata powder 20 g,egg yolk 108 g,egg white 198 g,milk 32 g,and white granulated sugar 80 g.The retention rate of total flavonoids in Pueraria lobata powder products was about 15%higher than that of refined Pueraria lobata powder.Structural parameters of refined Pueraria lobata powder products were lower than those of Pueraria lobata powder.The quality indicators of the products have reached or exceeded the quality level of similar cakes.