魔芋戚风蛋糕的工艺研究

Process Research of Konjak Chiffon Cake

魔芋具有多种保健功能,本研究以魔芋粉代替部分面粉来制作魔芋戚风蛋糕。通过单因素和正交试验确定魔芋戚风蛋糕的最佳配方为:低筋粉450 g,魔芋粉50 g,鸡蛋1 250 g,白砂糖600 g,大豆油300 g,水350 g,泡打粉15 g,塔塔粉15 g,食盐15 g;烘焙条件为:上火180℃、下火150℃,烘烤时间48 min(8英寸蛋糕)。成品外形整齐饱满,色泽微黄,蜂窝组织均匀,口感香甜、松软,并兼具魔芋独有的香味和特色。

Konjak has many health care functions to the human body. The konjak chiffon cake was made by konjak powde instead of partial flour in this test. The optimum formula of konjak chiffon cake was determined by single factor test and orthogonal test. The optimum formula as follows:cake flour 450 g,konjak powder 50 g,eggs 1 250 g,sugar 600 g,soybean oil 300 g,water 350 g,baking powder 15 g,cream of tartar 15 g,salt 15 g.The baking conditions as follows:180 ℃/150 ℃,48 min(8 inch cake). The product had regular and plump shape,light yellow color,uniform cellular tissue,sweet and soft taste and special flavor and characteristics of konjak.