一种无糖岩茶蛋糕的研制

Preparation of A Sugar-free Rock Tea Cake

以大红袍粉为主要辅料,将麦芽糖醇替代传统的白砂糖,研制一款无糖岩茶蛋糕。探讨鸡蛋液用量、麦芽糖醇用量、岩茶粉用量、烘烤时间对无糖岩茶蛋糕感官品质的影响。在此基础上,通过正交试验设计对无糖岩茶蛋糕的配方进行优化,以得到其最佳工艺配方为鸡蛋液用量120 g,麦芽糖醇用量80 g,岩茶粉用量1.5 g,烘烤时间25 min,在此工艺条件下制得的无糖岩茶蛋糕呈淡棕绿色、富有光泽,质地柔软、有弹性,风味纯正、不油腻,岩茶香气馥郁。

Using rock tea powder as the main auxiliary material,maltitol was used to replace the traditional white granulated sugar to make a sugar-free rock tea cake.Explored the effects of egg liquid addition,maltitol addition,rock tea powder addition,and baking time on the sensory quality of sugar-free rock tea cakes.On this basis,the orthogonal test design was used to optimize the formula of sugar-free rock tea cake to obtain the best process formula:egg liquid addition 120 g,maltitol addition 80 g,rock tea powder addition 1.5 g and baking time 25 min.The sugar-free rock tea cake prepared under this process is light brown green,full of luster,soft and elastic in texture,pure in flavor,not greasy,and fragrant in rock tea aroma.