摘要
在蛋糕基本原料不变的情况下,添加花生渣,进行单因素和正交试验,进而确定花生渣蛋糕的最佳配方。结果表明：当添加15%的花生渣,120%的鸡蛋,100%的白砂糖,1．5%的泡打粉时蛋糕品质最好,其影响因素依次为：泡打粉＞花生渣粉＞鸡蛋＞白砂糖。
In this article, peanut residue was added to cake with the cake＇s basic material was kept constant Single factor and orthogonal experiments were tested to determine the right formula of peanut residue cake. The result indicated that quality of product is best with 15% peanut residue, 120% egg, 100% sugar and 1.5% baking powder in proportion to flour in cake were added. The factors affecting peanut cake are baking powder, peanut residue, egg and sugar in turn.
出处
《食品工业》
北大核心
2006年第6期25-27,共3页
The Food Industry
关键词
花生渣
蛋糕
品质
peanut residue
cake
quality
