黄芪枸杞戚风蛋糕的研制

Preparation of Astragalus Wolfberry Chiffon Cake

为探究黄芪枸杞戚风蛋糕的最佳配方,以感官评分为评价指标,通过单因素试验探究枸杞粉、泡打粉、白糖和水的最适添加量,通过正交试验、质构和比容的测定确定最佳配方。试验结果为:在低筋面粉40 g、植物油20 g、蛋清65 g、蛋黄45 g、食盐0.5 g及黄芪粉1 g,上下烘烤温度均为150℃,烘烤时间60 min的条件下,其最佳添加量分别为:枸杞粉8 g、泡打粉1.0 g、白糖40 g及水22 g。影响产品评分的四因素中,从大到小排列顺序为枸杞粉添加量=泡打粉添加量>白糖添加量>水添加量。

In order to explore the best formula of astragalus wolfberry chiffon cake, sensory score was used as the evaluation index to explore the optimal amount of wolfberry powder, baking powder, sugar and water through single factor test, orthogonal test, texture and specific volume determination to determine the best formula. The results were as follows: under the conditions of 40 g low-gluten flour, 20 g vegetable oil, 65 g egg white, 45 g egg yolk, 0.5 g salt and 1 g astragalus powder, baking temperature was about 150 ℃ and baking time was 60 min, the optimal supplemental levels were as follows: wolfberry powder 8 g, sugar 40 g, baking powder 1.0 g and water 22g. The four factors influencing the main score were the amount of wolfberry powder, sugar and baking powder in descending order.