红稗蛋糕的制作工艺及营养价值研究

Study on the Production and Nutritional Value of Bacca Sedge Cake

本文对红稗蛋糕的制作工艺及营养价值进行了研究。以红稗粉和小麦粉为主要原料,鸡蛋、牛奶等为辅料,在单因素试验的基础上进行正交试验,考察不同的原料配比对红稗蛋糕感官品质的影响,同时测定红稗蛋糕的营养价值,最后确定红稗蛋糕的最佳制作工艺为(以百克面粉为基数):红稗粉35 g、细砂糖30 g、食用调和油15 g、鸡蛋100 g。该工艺条件下的红稗蛋糕块形丰满、周正,口感细腻、松软,且营养丰富,蛋白质含量15.8%,脂肪含量21.3%,碳水化合物含量27.1%,含有除了色氨酸以外的7种人体必需氨基酸,缬氨酸和亮氨酸的含量最为丰富。

We have conducted the research for the Bacca sedge cake. Using Bacca sedge and low gluten wheat flour as the main raw material, add eggs, milk and other accessories, first carry on single factor experiment, then do orthogonal experiment. Inspecting the influence from the different materials allocated proportions on the sense quality of Bacca sedge cake, at the same time, based on determination of the measured nutritional value and their amino acids were analyzed to determine the best formulation of Bacca sedge cake, namely Bacca sedge flour 35 g, sugar 37 g, edible oil 15 g, eggs 100 g and Bacca sedge powder 55 g, sugar 25 g, butter 25 g, whole-milk-powder 20 g. Under the process conditions, the Bacca sedge cake was full in shape and its taste delicate and soft. Moreover, it was rich in nutrients: protein content was 15.8%,fat content was 21.3%, and carbohydrate content was 27.1%. It contains 7 essential amino acids other than tryptophan, and Valine and Leucine were the most abundant.