红糖姜味玫瑰茄海绵蛋糕的研制

Development of Brown Sugar Ginger-flavor Roselle Sponge Cake

以低筋粉、鸡蛋、红糖为主要原料,以生姜粉、玫瑰茄等为配料,研制出一款新型保健海绵蛋糕。通过单因素试验考察红糖、鸡蛋、姜粉、玫瑰茄、玉米油和蛋糕油添加量对产品色泽、口感风味、形态、内部结构和弹性等的影响。通过各个单因素均方差的计算与分析,对比6个单因素对产品品质的影响。在单因素试验和均方差分析的基础上进行正交试验,研究并得出红糖姜味玫瑰茄海绵蛋糕的最优配方。结果表明,低筋粉添加量25.00 g、红糖添加量17.50 g、鸡蛋添加量47.50 g、姜粉添加量0.90 g、玫瑰茄添加量2.50 g时,得到的红糖姜味玫瑰茄海绵蛋糕色泽鲜亮,表面无斑点,口感香甜,形态饱满,有生姜独特的芳香味和玫瑰茄花的清新。

A new type of health sponge cake was developed with low gluten powder, eggs and brown sugar as the main raw materials, and ginger powder and roselle as the ingredients. The effects of brown sugar, eggs, ginger powder, roselle, corn oil and cake oil on the color, taste, shape, internal structure and elasticity of the product were investigated through single factor experiment. The influence of six single factors on product quality was compared through the calculation and analysis of the mean square error of each single factor. On the basis of the single factor experiment and mean square error analysis, an orthogonal test was carried out in order to obtain the optimal formula of brown sugar ginger-flavor roselle sponge cake. The results showed that the optimal formula was 25.00 g for low gluten powder, 17.50 g for brown sugar, 47.50 g for eggs, 0.90 g for ginger powder and 2.50 g for roselle. The brown sugar ginger-flavored roselle sponge cake obtained by this optimal formula had a beautiful color, no spots on the surface, a sweet taste, a full shape, a unique aroma of ginger and freshness of roselle flowers.