紫薯柠檬茯苓糕的工艺研究

Study on Technology of Purple Sweet Potato and Lemon Tuckahoe Cake

以传统蛋糕制作工艺为基础,以紫薯泥、茯苓粉和柠檬汁为辅料,研究紫薯柠檬茯苓糕的最佳配方。采用感官评定方法,通过单因素和正交试验分析,确定了紫薯柠檬茯苓糕的最佳配方为:紫薯泥50 g、茯苓粉20 g、柠檬汁15 g、白砂糖40 g、低筋面粉50 g、鸡蛋150 g、玉米油45 g、牛奶60 g、泡打粉5 g和玉米粉5 g,此配方制得的紫薯柠檬茯苓糕综合品质最佳。

On the basis of traditional cake making technology,with purple sweet potato mash,lemon juice and tuckahoe powder as auxiliary materials,we studied the best technology of purple sweet potato and lemon tuckahoe cake.The best design parameters were determined through a single factor experiment and orthogonal experiment design by the method of sensory evaluation.The result showed that the optimum condition for the technology of purple sweet potato and lemon tuckahoe cake were obtained as purple sweet potato mash 50 g,tuckahoe powder 20 g,lemon juice 15 g,custer sugar 40 g,low-gluten flour 50 g,egg 150 g,corn oil 45 g,milk 60 g,baking powder 5 g and corn flour 5 g.The purple sweet potato lemon tuckahoe cake made with this formula has the best overall quality.