摘要
本文研究以面粉、元贞糖、魔芋粉为主要原料制作无糖魔芋保健蛋糕。通过正交试验优化最佳工艺条件为:低筋面粉100g,鸡蛋210%,元贞糖10%,魔芋粉35%,食用调和油5%、蛋糕油2%,(添加量均为低筋面粉重量的百分比)打蛋时间12 min,200℃下烘烤15 min。制品表面金黄、有光泽,质地丰满、柔软、有弹性,口感松喧香甜。
This paper studies the preparation of a health cake using flour, Yuanzhen sugar and konjac powder as main raw material. The results of the orthogonal experiments showed that the optimum formula was flour 100 g, egg 210%, Yuanzhen sugar 14%, konjac flour 35%, edible oil 5% and cake oil 2% （adding the flour weight percent）. And the best processing conditions were egg-whisking time 12 min, baking tempamture 200 ~C and baking time 15 min. The products showed good sensory quality.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第12期1785-1787,共3页
Modern Food Science and Technology
关键词
元贞糖
魔芋
保健蛋糕
yuanzhen sugar
konjac
health cake
