红豆粉戚风蛋糕的研制

Development of Chiffon Cake with Red Bean Powder

为研制一款杂粮蛋糕,将红豆粉添加到戚风蛋糕中,在单因素实验基础上,通过正交设计优化红豆戚风蛋糕的最佳配方为(以红豆粉和低筋粉混粉计100%):红豆粉添加量20%、低筋粉添加量80%、鸡蛋添加量200%、白砂糖添加量为90%、色拉油添加量11%、牛奶添加量为50%、泡打粉2%。以上火190℃、下火170℃,烘烤时间17min,在此条件下制作出来的红豆戚风蛋糕外观饱满呈暗红色,口感松软,内部组织细腻,具有红豆特有的清香风味。

In order to develop a multi-grain cake,red bean powder was added to chiffon cake.On the basis of single factor experiment,the optimal formula of red bean chiffon cake was optimized by orthogonal design:add red bean powder 20%,low gluten powder 80%,egg 200%,granulated sugar 90%,salad oil 55%,milk 50%,baking powder 2%.The above fire is 190℃,the below fire is 170℃,and the baking time is 17 minutes.Under this condition,the red bean chiffon cake produced is full and dark red in appearance,soft in taste,delicate in internal organization,and has the unique fragrance and flavor of red bean.