摘要
为研发一款新型戚风蛋糕,将莲子红衣粉添加到戚风蛋糕中,以感官评分为评价指标,采用正交试验设计优化莲子红衣戚风蛋糕的制作配方和工艺。结果表明,当莲子红衣粉添加量35%、蛋黄糖含量70.0%、蛋白糖含量37.3%、蛋黄与蛋白质量比2∶5时,最优工艺条件为烘烤温度170℃、烘烤时间24 min、打蛋清时间210 s,制作出的蛋糕色泽和口感独特,组织均匀细腻,富含多种微量营养素,具有较高的营养价值。
To develop a new chiffon cake,red-skin powder of lotus seed was added to chiffon cake as one of main raw materials.The sensory score was used as the evaluation index and the formula and process conditions of chiffon cake made with red-skin of lotus seed were optimized by orthogonal designs.The results showed the optimized formula was that the addition of red-skin powder of lotus seed of 35%,the sugar content in egg yolk of 70.0%,the sugar content in egg white of 37.3%,and the egg yolk/protein mass ratio 2∶5.The optimized process conditions were the baking temperature of 170℃,the baking time of 24 min,and the egg white time of 210 s.With the above formula and process conditions,the cake made of red-skin of lotus seed had unique color and taste,uniform and fine structure,was rich in multiple micronutrients,and owned high nutritional value.
作者
陈曦
李晓宇
李会
赵金金
徐虹
CHEN Xi;LI Xiao-yu;LI Hui;ZHAO Jin-jin;XU Hong(School of Food and Health,Beijing Technology and Business University,Beijing Engineering and Technology Research Center of Food Additives,Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing 100048,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第21期41-46,共6页
Food Research and Development
基金
北京市自然科学基金(6202001)。
关键词
莲子红衣
戚风蛋糕
正交试验
配方
工艺条件
营养成分
red-skin of lotus seed
chiffon cake
orthogonal test
formula
process conditions
nutritional ingredients
