百香果蛋糕制作配方及工艺研究

Study on Recipe and Technology of Passion Fruit Cake

本文通过单因素与正交试验对百香果蛋糕的配方和制作工艺进行研究。结果表明,百香果蛋糕的最佳配方为蛋糕粉50 g,蛋糕油30 g,白砂糖25 g,鸡蛋150 g,泡打粉1.5 g,百香果汁19 g,上火160℃,下火150℃,烘烤30 min。此配方下制作的百香果蛋糕呈淡黄色,具有百香果独特的味道,口感松软细腻,风味协调,综合感官品质优良。

In this paper, the formula and processing technology of passion fruit cake were studied by single factor and orthogonal experiments. The results showed that the best formula of passion fruit cake was 50 g cake powder, 30 g cake oil, 25 g white granulated sugar, 150 g eggs, 1.5 g baking powder, 19 g passion fruit juice, upper heat at 60 ℃, lower heat at 150 ℃, and baked for 30 minutes. The passion fruit cake made with this formula is light yellow, with a unique flavor of passion fruit, soft and delicate taste, harmonious flavor, and excellent comprehensive sensory quality.