藜麦低糖戚风蛋糕配方优化及营养成分分析

Research on the Formula Optimization and Nutrient Analysis of Quinoa Low Sugar Chiffon Cake

为开发一款新型藜麦低糖烘焙产品,以藜麦粉、低筋面粉为主要原料制作藜麦低糖戚风蛋糕,以感官评价和比容为指标,采用单因素试验和正交试验进行配方优化,并对产品进行营养物质分析。结果表明,藜麦低糖戚风蛋糕的最佳配方为:以低筋面粉和藜麦粉组成的混合粉中,藜麦粉添加量为30%。以混合粉为计量基准,其它成分按比例添加。鸡蛋液添加量为300%,牛奶添加量为35%,木糖醇添加量为80%。在此条件下,制作出的藜麦低糖戚风蛋糕色泽淡黄、口感细腻清香。与普通戚风蛋糕相比,藜麦低糖戚风蛋糕的总糖(7.83%)含量低而总黄酮(2.20 mg/g)和总多酚(3.22 mg/g)含量高,具有较高的营养价值。

In order to develop a new type of quinoa low sugar baking product, in this paper, quinoa flour and low-gluten flour were used as the main raw materials to make quinoa low sugar chiffon cake. With sensory evaluation and specific volumeas as evaluation indexes, the optimal formula was determined by single factor and orthogonal test, and the nutrients of the product were analyzed. The results showed that the best formula of quinoa low sugar chiffon cake was: in a mix of gluten flour and quinoa flour,quinoa flour 30%, take mixed powder as the measurement basis, and other components according to scale add, egg white 300%, milk 35%, xylitol 80%. Under this condition, the quinoa low sugar chiffon cake was light yellow color, delicate taste and fragrance. Compared with ordinary chiffon cake, the quinoa low sugar chiffon cake has high nutritional value. Because the content of total sugar(7.83%) is low, while the content of total flavonoids(2.20 mg/g) and total polyphenols(3.22 mg/g) is high.