紫薯戚风蛋糕的工艺条件研究

Study on Technology of Purple Potato Chiffon Cake

在单因素试验基础上,经过优化工艺技术参数,用正交试验与感官评定的方法确定以紫薯代替部分面粉,以柠檬汁来优化产品色泽,进行了紫薯戚风蛋糕的工艺研制。结果表明,在戚风蛋糕中添加紫薯和柠檬汁是切实可行的,不仅赋予了产品天然的紫色和独特的薯香味,而且对蛋糕的品质有很大的改善。最佳的紫薯戚风蛋糕的制作配方是:72 g面粉,108 g紫薯泥,110 g白糖,14.4 g柠檬汁,60 g植物油,225 g鸡蛋,70 g水。

The purple potato was used for making Chiffon cake through one-factor experiment, orthogonal design and hedonic scoring system. Some part of flour was replaced by purple potatoes and the product color was adjusted by lemonade.The result showed that adding purple potato was a practical and feasible way, the purple potato not only had entrusted with the product natural purple and the unique potato fragrance, but also had big improvement to its quality than the blank. The best conditions for making purple potato Chiffon cake were :72 g flour, 108 g purple potato mud, 110 g sugar, 14.4 g lemonade,60 g plant oil,225 g egg, 70 g water.