摘要
对淮山药荞麦无糖蛋糕配方工艺进行研究,通过单因素实验和正交实验确定最佳配方工艺。结果得出,最佳配方为:混合粉(荞麦粉∶小麦粉=4∶6)100 g、淮山药泥70 g、木糖醇40 g、泡打粉1.7 g、鲜鸡蛋150 g、大豆油20 g、蛋糕油3.5 g、鲜牛奶20 g,180℃烘焙20 min,即可生产出色泽金黄、口感纯正的淮山药荞麦无糖蛋糕。
The formula of a kind of sugar - free cake with Rhiizoma dioscoreae and buckwheat was pre- pared. The optimal formula and factors were ascertained by single factor experiments and orthogonal ex- periment, which was mixed flour （ buckwheat flour： wheat flour = 4： 6） 100 g, Rhiizoma dioscoreae pasty 70 g, xylitol 40 baked at 180 ℃ wheat was produ g, baking powder 1.7 g, egg 150 g, soybean oil 20 g, cake oil 3.5 g, fresh milk 20 g, for 20 min. In this condition, the sugar - free cake with Rhiizoma dioscoreae and buck- ced with golden color, and delicious and pure taste.
作者
姚妙爱
YAO Miao - ai(Jiangsu Vocational Technical College of Finance ＆ Economics, Huai＇an Jiangsu 22300)
出处
《粮油食品科技》
2016年第6期38-41,共4页
Science and Technology of Cereals,Oils and Foods
关键词
淮山药
荞麦小麦混合粉
蛋糕
配方
品质
Rhiizoma dioscoreae
buckwheat - wheat flour
cake
formula
quality
