白芨玫瑰糕的研制

Development of Rose Cake with Bletilla Striata

以白芨和玫瑰为主要原料,以感官评分为指标,采用单因素试验和正交试验,确定白芨玫瑰糕的最佳配方及工艺条件为:以玉米淀粉100.0 g计,糯米粉300.0g、玫瑰粉2.5 g、白砂糖67.5 g、白芨粉5.0g、花生油70.5 mL及水566.0mL,白芨在水中的溶解温度为70℃,糕点蒸制时间为22 min。在此条件下制作的糕点呈灰粉色、口感细腻、香甜软糯,具有淡淡的白芨味。

The aim of this paper was to determine the optimal formula and process of rose cake with Bletilla Striata based on the sensory evaluation index with the main raw materials such as Bletilla striata and rose.Single factor tests and orthogonal tests were used to explore the optimal proportion of each component and processing conditions.The results showed that the optimal ratio of cake components and the processing conditions as followed:based on 100 g of corn starch,300 g of glutinous rice powder,2.5 g of rose powder,67.5 g of white sugar,5 g of Bletilla powder,70.5 mL of peanut oil and 566 mL of water,the dissolution temperature of Bletilla Striata in water was 70℃,and the steaming time of pastry was 22 minutes.The cakes made under this condition were grayish pink,delicate in taste,sweet and soft and waxy,and had a slight Bletilla flavor.