米糠蛋糕的研制及品质评定
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摘要
试验以稳定化米糠和蛋糕专用粉为原料,通过单因素试验和正交试验确定了米糠蛋糕的最佳配方:米糠添加量40%,烤箱上火180℃,下火170℃,酸奶添加量30%。通过该方法制备的米糠蛋糕组织结构均匀细腻,色泽和风味均达到最佳,且该米糠蛋糕具有良好的营养和保健价值。
The experiment used stabilized rice bran and cake special powder as raw material. By single factor and orthogonal design to determine the best recipe for rice bran cake, the amount of rice bran is 40%, the upper temperature of the oven is180 ℃, the lower temperature of the oven is 170 ℃, and the amount of yogurt is 30%. The tissue-structure of rice bran cake is uniform and delicate, the color and flavor of the cake are all best, and the rice bran cake has good nutritional and health value.
The experiment used stabilized rice bran and cake special powder as raw material. By single factor and orthogonal design to determine the best recipe for rice bran cake, the amount of rice bran is 40%, the upper temperature of the oven is180 ℃, the lower temperature of the oven is 170 ℃, and the amount of yogurt is 30%. The tissue-structure of rice bran cake is uniform and delicate, the color and flavor of the cake are all best, and the rice bran cake has good nutritional and health value.
引文
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[8]贾甜,曾洁,张瑞瑶,等.青柠檬蛋糕的研制[J].食品工业科技,2017,11(38):240-243.
[9]段丽丽,向露,贾洪锋,等.辣木蛋糕的研制[J].食品与发酵科技,2016,52(3):106-110.
[10]贾甜,周培苑,曾洁,等.山药奶酪蛋糕的研制[J].食品工业,2017,38(11):137-140.
[11]郑煜焱,杨大光,李新华,等.米糠蛋白在海绵蛋糕中的应用研究[J].粮油加工,2010(3):85-88.
[12]张仲栢,汪月,牛黎莉,等.马铃薯泥对戚风蛋糕品质特性的影响[J].食品与发酵科技,2017,3(53):39-44.
[13]陈颖娴,杨菁,李妙莲.变性淀粉与食品胶对微波蛋糕品质的影响[J].中国食品添加剂,2017(9):194-199.
[14]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.
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[16]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.