摘要
以绿茶粉作为功能性添加剂,直接加入面粉中制作抹茶蛋糕。通过单因素和正交试验确定该蛋糕最佳加工工艺为:茶粉添加量2%、蔗糖添加量33%、蛋糕油添加量16%、泡打粉添加量3%,烘烤温度为面火160℃/底火180℃,时间为25min,制出的茶叶蛋糕具有鲜亮的绿色和独特的风味,茶多酚含量为0.45%。
The processing techniques of Maccha Cake were researched by single factor and orthogonal design experiment when green tea powder was added as functional additive. The optimal formulation and technology for the Maccha Cake were as follows： green tea powder 2% , sugar 33% , cake oil 16% , baking powder 3%. Feat baking temperature and time were tested. Surface layer tempera- ture is 160~C, bottom layer temperature is 180qC, and baking time is 25 minutes. The product was obtained using the above technical conditions which have special flavor, good quality and healthy function. The content of tea polyphenol in the cake was O. 45%.
出处
《内蒙古农业大学学报（自然科学版）》
CAS
北大核心
2014年第5期87-91,共5页
Journal of Inner Mongolia Agricultural University(Natural Science Edition)
关键词
绿茶粉
蛋糕
茶多酚
Green tea powder
cake
tea polyphenol
