摘要
戚风蛋糕是采用分蛋法制成的一种海绵蛋糕,质地松软,柔韧性好,水分含量高,口感滋润嫩爽,不含乳化剂,适合卷筒蛋糕及鲜奶装饰的蛋糕坯。通过单因素实验和正交实验探讨了玉米淀粉、色拉油、白砂糖、蛋黄和蛋清比的添加量四因素对蛋糕品质的影响,旨在确定戚风蛋糕坯的最佳生产工艺条件。结论表明戚风蛋糕坯的最佳配方为:色拉油150 mL、面粉450 g、玉米淀粉50 g、蛋黄375 g、蛋清750 g、白砂糖600 g、泡打粉3 g、塔塔粉6 g、盐2 g、保鲜剂1 g、水100 mL。
Chiffon cake is a kind of cake which use the egg white and yolk,then mix and whip them into a sponge cake.Its texture is soft and flexible.It tastes moist and soft,but has non-emulsifier.So it is suited for reel cake and the cake blank of decorating by fresh milk.This article ponder the influence of four addition factors：the corn starch,salad oil,sugar,ratio of yolk and egg white on the quality of cake by the single factor experiment and orthogonal test.Then concluding the best formula of chiffon cake is：salad oil 150 mL,flour 450 g,corn starch 50 g,yolk 375 g,egg white 750 g,white sugar 600 g,baking powder 3 g,tartar 6 g,salt 2 g,preservative 1 g,water 100 mL.
出处
《山西农业大学学报（自然科学版）》
CAS
2010年第6期556-559,共4页
Journal of Shanxi Agricultural University(Natural Science Edition)
基金
山西农业大学科技创新基金(2010009)
关键词
戚风蛋糕
生产工艺
配方
Chiffon cake
Production technology
Formula
