摘要
为提高沙棘叶综合利用价值,以低筋面粉、沙棘叶粉为原料,以木糖醇替代部分白砂糖,研制沙棘叶木糖醇戚风蛋糕。利用单因素实验,考察沙棘叶粉、木糖醇、色拉油的添加量对蛋糕面糊黏度、蛋糕比容及总体可接受性的影响。在此基础上,通过响应面分析法进行工艺优化,得到沙棘叶木糖醇戚风蛋糕的最佳工艺配方为低筋面粉1000 g、沙棘叶粉121 g、木糖醇509 g、色拉油354 g、水1250 g、白砂糖650 g、塔塔粉18 g、食盐16 g、蛋黄940 g、蛋清2500 g,上下火170℃、烘烤18 min,制得的戚风蛋糕口感绵软,品质最佳,是一款具有营养价值的低糖蛋糕。
In order to improve the comprehensive utilization value of seabuckthorn leaf,the process of seabuckthorn leaf xylitol chiffon cake with low gluten flour and seabuckthorn leaf powder as raw materials and xylitol replacing part of white sugar was studied.The effects of the amount of seabuckthorn leaf powder,xylitol and salad oil on the viscosity,specific volume and overall acceptability of cake were investigated.On this basis,process optimization was carried out by response surface analysis method,and the optimal process formula was:low gluten flour of 1000 g,seabuckthorn leaf powder of 121 g,xylitol of 509 g,salad oil of 354 g,water of 1250 g,white granulated sugar of 650 g,Tata powder of 18 g,salt of 16 g yolk of 940 g and egg white of 2500 g were baked at 170℃for 18 min.According to this process,the chiffon cake was soft in taste and of the best quality,which was a low-sugar cake with nutrition.
作者
张盼盼
吴亚辉
ZHANG Pan-pan;WU Ya-hui(Kaifeng Culture and Tourism School,Kaifeng 475004,Henan,China)
出处
《江苏调味副食品》
2024年第4期24-29,共6页
Jiangsu Condiment and Subsidiary Food
关键词
沙棘叶
木糖醇
戚风蛋糕
市场前景
seabuckthorn leaf
xylitol
chiffon cake
market prospect
