摘要
以糙米粉和蛋糕粉为主要原料,研究茶多酚糙米海绵蛋糕的配方。通过单因素和正交试验考察了蛋糕粉、茶多酚、白砂糖和牛奶添加量对茶多酚糙米海绵蛋糕感官品质和质构品质的影响,优化了茶多酚糙米海绵蛋糕的配方,确定了其最佳配方:蛋糕粉添加量20%,茶多酚添加量0.8%,白砂糖添加量80%,牛奶添加量40%,鸡蛋添加量180%,食用油添加量10%(以糙米粉与蛋糕粉的总量为基准)。按此配方所制得的糙米海绵蛋糕不含其他添加剂,表面呈金黄色,外形规范,隆起正常,而且营养价值高,具有焙烤米香风味,咀嚼性好,不易形成碎渣,爽口、有弹性,存放时间延长。
The formulaof tea polyphenols–brown rice spongecake was studied by using brown rice powder andcake powder as themain rawmaterials.The single factor andorthogonal test examined the effectsof the addition amountofcake powder,tea polyphenols,sugar andmilkon the sensory quality and structure qualityof tea polyphenols–brown rice spongecake.The formulaof tea polyphenols–brown rice spongecake wasoptimized and the best formula was 20%cake powder,0.8% tea polyphenols,80%sugar,40%milk,180% egg and 10%oil（basedon the total amountof brown rice powder andcake powder）.Thecakemade withoutother additiveshad golden surface,appearance specification and normal uplift. In addition,ithadhigh nutritional value,baked rice fragrant flavor,goodchewiness,not easily broken slag formation,prolong storage time and was refreshing and elastic.
出处
《粮食与油脂》
北大核心
2015年第10期54-58,共5页
Cereals & Oils
基金
湖南省科技计划项目(2014WK3019)
中南林业科技大学青年科学研究基金重点项目资助
关键词
茶多酚
糙米
海绵蛋糕
研制
tea polyphenols
brown rice
spongecake
develop
