魔芋米粉蛋糕的研制

Development of Konjac Rice Flour Cake

魔芋和大米均具有多种对人体有益的功能性成分。为了制作一款风味独特、营养健康的魔芋米粉蛋糕,本研究以魔芋粉和米粉代替部分低筋蛋糕粉,并通过单因素试验和正交试验,探究不同魔芋粉、米粉、白砂糖和鸡蛋添加量对蛋糕品质的影响。结果表明,在低筋蛋糕粉添加量为40 g,魔芋粉8 g,米粉10 g,鸡蛋150 g,白砂糖40 g的配方下制得的蛋糕松软可口,品质良好,具有淡淡的米香味和魔芋粉的轻微颗粒感,组织均匀细腻,弹性及咀嚼性最佳。

Both konjac and rice have a variety of functional ingredients beneficial to the human body.In order to make a konjak rice flour cake with unique flavor and healthy nutrition,konjak flour and rice flour were used to replace some low gluten cake flour,and the effects of different konjak flour,rice flour,white granulated sugar and egg addition on cake quality were investigated by single factor test and orthogonal test.The results show that the cake prepared by adding 40 g low gluten cake powder,8 g konjac powder,10 g rice powder,150 g eggs,and 40 g white sugar,which was soft and delicious,with good quality,light rice flavor and slight grain feeling of konjac powder,even and fine tissue,the best elasticity and chewability.