苹果渣柠檬戚风蛋糕的研制

Preparation and Nutritional Analysis of Chiffon Cake with Apple Slag and Lemon

本文通过在戚风蛋糕中添加苹果渣、柠檬汁,以感官评分为评价指标,采用单因素试验及正交试验对苹果渣柠檬戚风蛋糕的工艺配方进行优化。结果表明,蛋糕最佳配方为低筋面粉100 g、苹果渣25 g、柠檬汁25 g、白砂糖80 g、蛋清210 g、泡打粉1.5 g、蛋黄90 g、色拉油40 g、水70 g、食盐1 g。按此配方制作的蛋糕组织绵软有弹性,气孔细密均匀,口感酸甜适中,具有清新的柠檬香气。

In this paper,a chiffon cake was developed with low gluten flour as the main raw material and apple slag and lemon juice.With the sensory score and texture test results as the evaluation index,the process formula of apple pomace lemon chiffon cake was optimized by single factor test and orthogonal test.The results showed that the best recipe of cake was 100 g of low-gluten flour,25 g of apple residue,25 g of lemon juice,80 g of white granulated sugar,210 g of egg white,1.5 g of baking powder,90 g of egg yolk,40 g of salad oil,70 g of water and 1 g of salt.The cake made according to this formula has soft and elastic tissue,fine and even pores,moderate sweet and sour taste,fresh lemon aroma.