摘要
研究了紫薯低糖清蛋糕的最佳配方。采用感官评定方法,通过单因素实验,对木糖醇∶阿斯巴甜最佳配比、紫薯粉、鸡蛋和蛋糕油的最佳用量,以及用于调节pH值改变蛋糕色泽的柠檬酸溶液的最佳浓度及用量进行了研究;并通过L18(53)正交试验研究了紫薯低糖清蛋糕的最佳配方。结果表明:小麦粉为62.50g,木糖醇添加量为35.00g,阿斯巴甜为0.40g,紫薯粉93.25g,鸡蛋为125.00g,蛋糕油为7.00g,质量分数1.5%的柠檬酸溶液5.00ml,此配方得到的蛋糕综合品质最佳。
The optimal formula of low-sugar purple sweet potato cake was studied. By sensory evaluation methods, the single factor tests and orthogonal tests were taken to explore the optimum proportion of xylitol and aspartame, the addition level of purple sweet potato powder, egg and cake emulsifier,and citric acid solution levle which was used to enhance the cake color. The results showed that：the optimal formula was as： wheat flour 62.50 g, xylitol 35.00 g, aspartame 0.40 g, purple potato powder 93.25 g,egg 125.00 g,cake emulsifier 7.00 g and 1.5%（w/w） critic acid 5.00 ml. The low-sugar purple sweet potato cake＇s quality prepared with the fomula was good.
出处
《粮食与饲料工业》
CAS
北大核心
2014年第2期23-27,共5页
Cereal & Feed Industry
关键词
小
麦粉
紫薯
木糖醇
阿斯巴甜
低糖清蛋糕
配方
wheat flour purple potato xylitol aspartame low-sugar cake formula
