摘要
以感官评价为标准,通过单因素实验和正交试验考察不同组分配方对猴头菇山药蛋糕感官品质的影响,确定猴头菇山药蛋糕的最佳配方为低筋面粉100 g、混合粉(山药粉∶猴头菇粉为2∶1)6%、鸡蛋160%、玉米油30%、白砂糖65%、泡打粉0.8%、盐1%、白醋1%。利用此配方制作的猴头菇山药蛋糕形态完整,口感软糯细腻,色泽金黄且富有淡淡的猴头菇香气,理化指标达到国家标准,营养价值高于普通蛋糕。
Taking sensory evaluation as the standard,single factor experiment and orthogonal experiment were conducted to investigate the effects of different components on sensory quality of hericium Yam cake,and the best formula of hericium hericium yam cake was determined as follows:100 g low gluten flour,6%mixed powder(yam powder∶Hericiumerinaceus powder:2∶1),160%egg,30%corn oil,65%sugar,0.8%baking powder,1%salt,1%white vinegar.The hericium yam cake developed by this formula has complete shape,soft and smooth taste,brown color and light aroma of hericium.Its physical and chemical indicators are up to the national standards,and nutritional value is higher than ordinary cake.
作者
郭玲玲
欧雅茹
王春月
GUO Ling-ling;OU Ya-ru;WANG Chun-yue(Food Teaching and Research Department, Qiqihar Institute of Engineering, Qiqihar 161005, Heilongjiang, China)
出处
《江苏调味副食品》
2021年第3期17-19,共3页
Jiangsu Condiment and Subsidiary Food
关键词
猴头菇
山药
蛋糕
工艺研究
hericium
yam
cake
technology research
