萌发藜麦青稞蛋糕加工工艺优化

Optimization of the Processing Technology of Germinated Quinoa Highland Barley Cake

以萌发藜麦粉和青稞粉为主要原料,利用单因素试验和正交试验优化确定萌发藜麦青稞蛋糕加工工艺。结果表明,萌发藜麦青稞蛋糕的最优配方为萌发藜麦粉与青稞粉质量比6∶4、加水量40%、蛋糕油添加量4%、木糖醇添加量45%、谷氨酰胺转氨酶添加量0.10%。在该条件下制作的蛋糕外形饱满规整,组织细腻均匀,色泽金黄,甜度适中,具有藜麦和青稞的特有香气。

The processing technology of germinated quinoa highland barley cake was optimized by single factor test and orthogonal test using germinated quinoa flour and highland barley flour as the main raw materials.The results showed that the optimum formula of germinated quinoa highland barley cake was:the mass ratio of germinated quinoa flour to highland barley flour was 6∶4,the dosage of water was 40%,and the dosage of cake oil was 4%,the dosage of xylitol was 45%,and the dosage of glutamine transaminase added was 0.10%.The cake made under these conditions showed full and regular shape,fine and even tissue,golden color,moderate sweetness,and the unique aroma of quinoa and highland barley.