红豆薏米蛋糕的工艺研究

Study on the Technology of Red Bean and Coix Seed Cake

以红豆、薏米和低筋面粉为主要原料探究红豆薏米蛋糕研制的最佳配方与工艺。采用单因素试验和正交试验得出最佳配方为红豆粉用量20 g,薏米粉用量15 g,低筋面粉用量90 g,鸡蛋液用量130 g,牛奶用量80 g,白砂糖用量110 g,植物油用量20 g,烘焙温度上火170℃、下火180℃,烘焙时间34 min。在该条件下,制作的红豆薏米蛋糕风味独到、口感最佳。此外,为红豆薏米蛋糕的生产进行工厂设计、物料衡算,为建设此类产品的生产工厂提供参考。

This product used red beans,barley and low-gluten flour as the main raw materials to explore the best formula and process for the development of red bean barley cakes.This study used single factor,orthogonal experiment to get the best formula,20 g of red bean flour,15 g of barley rice flour,90 g of low-gluten flour,130 g of egg liquid,80 g of milk,110 g of white granulated sugar,20 g of vegetable oil,roasting temperature 170℃,Under fire 180℃,baking time 34 min.Under this condition,the prepared red bean barley cake had unique flavor and best taste.In addition,the plant design for the production of red bean barley cakes,material balance,and provide a reference for the construction of such products production plant.