低油低糖蓝莓渣千层蛋糕的研究与配方优化

Study and Formulation Optimization of Low-oil and Low-sugar Blueberry Cake

通过添加蓝莓果渣、魔芋粉、赤藓糖醇、芋泥制作出低脂、低糖、功能性的新型千层蛋糕。利用单因素试验和感官评价得到低油低糖蓝莓渣千层蛋糕的最佳配方。千层皮配方中各成分添加量为蓝莓果渣粉+魔芋粉(5%+95%),赤藓糖醇25%,牛奶310%,黄油8%,蛋液83%;千层馅配方中各成分添加量为芋泥100%,牛奶60%,赤藓糖醇10%,蓝莓适量。

By adding blueberry pomace,konjac powder,erythritol and Taro Mash,a new type of cake with low fat,low sugar and functionality was made.The best recipe of low-oil and low-sugar blueberry cake was obtained by single factor test and sensory evaluation.Thond layer skin formula:blueberry pomace powder+konjac powder(5%+95%),erythritol 25%,milk310%,butter 8%,egg 83%;thond layer stuffing formula:taro mash 100%,milk 60%,erythritol 10%,blueberry amount.