摘要
将陈皮和红豆磨成粉,加入蛋糕配方,制作成陈皮红豆风味蛋糕。采用感官评价方法,在单因素试验的基础上进行正交试验确定陈皮红豆风味蛋糕的最佳工艺配方。结果表明,以面粉计,分别添加陈皮粉4%,红豆粉4%,鸡蛋200%,白砂糖100%,植物油10%,水10%可以生产出清爽适口的陈皮红豆风味蛋糕。
The optimum recipe for cake with orange skin and red bean was studied with orthogonal design. Single factor and orthogonal test were used to determine the best technological parameters of orange skin and red bean cake with the comprehensive sensory score of cake as the evaluation standard. Based on flour,egg 200%,sugar 100%,orange skin powder 4% and red bean powder 4% made the cake accepted.
引文
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[2]慕金超,刘春芬.黑豆渣保健蛋糕的制作工艺研究[J].安徽农业科学,2014,42(21):7 205-7 207.
[3]田晓玲,黄克强.葡萄皮木糖醇戚风蛋糕研制[J].辽宁农业职业技术学院学报,2018,20(1):6-8.