巧克力陈皮蛋糕的研制及品质分析

Development and Quality Analysis of Chocolate and Orange Peel Cake

以低筋小麦面粉、陈皮粉、可可粉、鸡蛋、牛奶和黄油等为原料制作出一款新配方蛋糕,并通过质构仪分析蛋糕品质。结果表明,巧克力陈皮蛋糕的最佳配方为低筋粉100 g、鸡蛋200 g、白砂糖80 g、牛奶80 mL、黄油40 g、可可粉10 g、陈皮粉4 g、盐2 g和塔塔粉1 g,在150℃下烤制40 min。按此配方制作出来的巧克力陈皮蛋糕综合感官评价最佳,质构特性与产品属性相宜。

A new formula cake was made from low-gluten wheat flour,tangerine peel powder,cocoa powder,egg,milk,butter,etc.,and the quality of the cake was analyzed by texture analyser.The results showed that the recipe of chocolate orange peel cake was 100 g of low-gluten powder,200 g of egg,80 g of granulated sugar,80 mL of milk,40 g of butter,10 g of cocoa powder,4 g of orange peel powder,2 g of salt and 1 g of tartar powder.The cake was baked at 150℃for 40 min.The comprehensive sensory evaluation of the chocolate orange peel cake made by this formula is the best,and its texture characteristics and product attributes are relatively good.