摘要
以面条菜粉、低筋面粉为主要原料制作面条菜戚风蛋糕。以感官评分为评价指标,通过单因素试验和正交试验确定最优配方。结果表明,面条菜戚风蛋糕的最佳配方为以低筋面粉质量为基准100%,面条菜粉5%,鸡蛋300%,白砂糖100%,泡打粉2%,色拉油40%,塔塔粉2%,牛奶40%。在此配方条件下制得的戚风蛋糕,呈淡绿色,口感香甜、外形整齐、富有弹性,有面条菜特有的清香味。
Silene Conoidea chiffon cake was made with silene conoidea powder and low-gluten flour as the main raw materials.Taking the sensory score as the evaluation index,the optimal formula was determined through single factor test and orthogonal test.The results showed that the optimal formula of silene conoidea chiffon cake were as follows:based on mass of low-gluten flour 100%as standard,silene conoidea powder 5%,egg 300%,white granulated sugar 100%,baking powder 2%,salad oil 40%,tartar powder 2%and milk 40%.Under the conditions of this formula,the chiffon cake has light green color,sweet taste,neat shape,full of elasticity and unique flavor of silene conoidea.
作者
李西腾
李光浩
丁文静
王芮
LI Xiteng;LI Guanghao;DING Wenjing;WANG Rui(School of Food,Jiangsu Food&Pharmaceutical Science College,Huai’an 223003,China;Jilin Province Yanbian Education Development Center,Yanbian 133000,China)
出处
《现代食品》
2022年第10期74-77,共4页
Modern Food
基金
江苏高校品牌专业建设工程资助项目(PPZY2015B193)
江苏省大学生创新创业项目(202013104019Y)。
关键词
面条菜
戚风蛋糕
正交试验
配方
silene conoidea
chiffon cake
orthogonal test
formula
