椰奶可可戚风蛋糕的研制

Development of Cocoa Chiffon Cake with Coconut Milk

本试验用椰子粉和可可粉代替部分低筋面粉,通过单因素试验,以感官评价为指标,确定椰子粉与可可粉质量比、低筋面粉与混合粉(椰子粉与可可粉)质量比,及白砂糖、玉米淀粉、玉米油的最佳添加量。在此基础上进行正交试验,确定椰奶可可戚风蛋糕的最佳配方。结果表明,椰奶可可戚风蛋糕的最佳配方为蛋清210 g、白砂糖120 g、蛋黄90 g、水80 g、低筋面粉70 g、玉米油40 g、玉米淀粉25 g、可可粉15g、椰子粉15g、盐2g、泡打粉2g。此配方下制作的蛋糕口感细腻、甜度适中,散发椰香和可可特有的香味,蛋糕组织蓬松、松软有弹性,表面色泽均匀,外表无塌陷。与普通的戚风蛋糕相比口感丰富,是一款理想的戚风蛋糕。

In this experiment,coconut powder and cocoa powder were used to replace part of low-gluten flour.Through single factor experiment,using sensory evaluation as an indicator to determine the mass ratio of coconut powder to cocoa solids,and the mass ratio of low gluten flour to mixed powder(coconut powder and cocoa powder),and the optimal addition amount of white granulated sugar,corn starch and corn oil.On this basis,orthogonal experiments were conducted to determine the optimal formula for coconut milk cocoa cake.The results showed that the best formula of coconut milk cocoa chiffon cake was 210 g egg white,120 g sugar,90 g egg yolk,80 g water,70 g low-gluten flour,40 g corn oil,25 g corn starch,15 g cocoa powder,15 g coconut powder,2 g salt and 2 g baking powder.This recipe produces a cake with delicate taste,moderate sweetness,and the unique fragrance of coconut and cocoa.The cake is fluffy,soft and elastic,with uniform surface color and no collapse.Compared with ordinary chiffon cake,it has rich taste,and it is an ideal chiffon cake.