莲藕戚风蛋糕最佳制作工艺优化及含糖量分析

Optimization of the Best Processing Technology and Sugar Content Analysis of Lotus Root Chiffon Cake

以蛋液、低筋小麦粉为主料,藕浆、羧甲基淀粉钠(carboxy methyl stach sodium, CMS-Na)、白砂糖、甜菊糖等为辅料,以面糊的相对密度和感官评定为指标,通过单因素试验和正交试验法优化莲藕戚风蛋糕的最佳制作工艺。结果表明,产品的最佳配比(以蛋清100%计)为藕浆10%、CMS-Na 0.8%、白砂糖10%、甜菊糖0.6%,在此条件下制作的蛋糕比戚风蛋糕中的蔗糖、总糖含量均降低了10%,且蛋糕更加柔软,内部组织更加细腻。

Egg liquid and low gluten wheat flour were used as the main materials,and lotus root pulp,carboxymethyl starch sodium(CMS Na),white granulated sugar and stevia were used as auxiliary materials.Taking the relative density and sensory evaluation of batter as the index,the best processing technology of lotus root chifon cake was optimized by single factor experiment and orthogonal experiment.The results showed that the optimum ratio of the product(calculated by 100% egg white) was lotus root pulp10%,CMS-Na 0.8%,white granulated sugar 10% and stevia 0.6%.Under this condition,the content of sucrose and total sugar in the cake was reduced by 10% compared with chifon cake,the cake was softer,and the internal structure was more delicate.