蒲公英戚风蛋糕的研制
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摘要
在传统戚风蛋糕配方基础上,用蒲公英粉代替部分低筋粉,经单因素试验和正交试验,以感官评价确定蒲公英蛋糕的最佳配方为:低筋粉95g,蒲公英粉5g,鸡蛋300g,白砂糖110g,色拉油40g,牛奶45g,泡打粉2g,塔塔粉2g。此配方生产的戚风蛋糕呈蒲公英的浅绿色,具有蒲公英特有的香气,外观完整、结构均匀、口感细腻。
Based on the traditional chiffon cake formula,low-gluten flour was replaced with dandelion powder.Through single factor test and orthogonal test,the optimal formula of dandelion cake was determined by sensory evaluation as:low-gluten flour 95 g,dandelion powder 5 g,egg 300 g,sugar 110 g,salad oil 40 g,milk 45 g,baking powder 2 g and tartar powder 2 g.The chiffon cake by this formula was light green of dandelion,with the unique aroma of dandelion,complete and uniform structure and delicate taste.
Based on the traditional chiffon cake formula,low-gluten flour was replaced with dandelion powder.Through single factor test and orthogonal test,the optimal formula of dandelion cake was determined by sensory evaluation as:low-gluten flour 95 g,dandelion powder 5 g,egg 300 g,sugar 110 g,salad oil 40 g,milk 45 g,baking powder 2 g and tartar powder 2 g.The chiffon cake by this formula was light green of dandelion,with the unique aroma of dandelion,complete and uniform structure and delicate taste.
引文
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[3]谢沈阳,杨晓源,丁章贵,等.蒲公英的化学成份及其药理作用[J].天然产物研究与开发,2012,24:141-151.
[4]段红波,梁引库.蒲公英多酚的提取及其活性研究[J].中国食品添加剂,2017(3):80-86.
[5]王亚茹,李雅萌,等.蒲公英属植物的化学成分和药理作用研究进展[J].特产研究,2017(4):64-75.
[6] SCHUTZ K,CARLE R,SCHIEBER A.Taraxacum-A review on itsphytochemical and pharmacological profile[J].Journal ofEthnopharmacol,2006,107:313-323.
[7]李妍,徐微,贾健辉,等.蒲公英多糖提取工艺的研究进展[J].畜牧与饲料科学,2017,38(2):60-61.
[8]国家质量监督检验检疫总局.糕点通则:GB/T 20977—2007[S].北京:中国标准出版社,2007.
[9]唐长波,刘臣.桑葚营养蛋糕的研制[J].食品科技,2011,36(3):138-141,145.
[10]杨利玲,杜磊,刘王芬,等.魔芋戚风蛋糕的工艺研究[J].食品研究与开发,2017,38(4):101-104.
[11]田春美.紫薯戚风蛋糕的工艺条件研究[J].食品研究与开发,2015,36(22):61-63.
[12]张娜,郭楠楠,万炎炎,等.红薯叶戚风蛋糕的研制[J].粮食与油脂,2018,31(6):37-40.
[13]王芬,宋武明,陈乐,等.海藻糖枣糕的研制[J].粮食与饲料工业,2016(12):29-32.