青梅酸奶蛋糕的研制
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摘要
以大理青梅为原料,在酸奶和戚风蛋糕基本配方的基础上,通过单因素和正交试验确定青梅酸奶及青梅酸奶蛋糕的最佳工艺及配方。试验结果表明:纯牛奶500 g、青梅汁15 g、酸奶发酵剂接种量15 g、白砂糖用量35 g、发酵温度为43℃、发酵时间为6 h、冷藏12 h以上,以此条件制备的青梅酸奶,具有独特的青梅风味和较好的组织状态;青梅酸奶80 g、蛋糕专用粉45 g、玉米淀粉10 g、鸡蛋100 g、白砂糖28 g、植物油11 g,上下火均为175℃,烘烤40 min,以此条件制作的青梅酸奶蛋糕组织均匀细腻,外形完整,兼有青梅和酸奶独特风味。经过检验,青梅酸奶蛋糕的各项指标均符合蛋糕的国家标准。
Dali green plum was used as the raw materials.On the basic recipe of the yoghurt and chiffon cake,the best recipe of the plum yoghurt and plum yoghurt cake was to be determined through single factor and orthogonal test.The experimental results showed that under the condition of pure milk 500 g,plum juice 15 g,starter 15 g,sugar 35 g,fermentation temperature 43 ℃,fermentation time 6 h,cold storage for more than 12 h,green plum yogurt was prepared with unique green plum flavor and better tissue state.Under the condition of yoghurt 80 g,cake special powder 45 g,corn starch 10 g,egg 100 g,sugar 28 g,vegetable oil 11 g,baked 40 min at 175 ℃,the plum yoghurt cake had uniform and delicate,complete shape,both plum and yogurt unique flavor.After testing,all indicators of plum cake were in line with the national standard of cake.
Dali green plum was used as the raw materials.On the basic recipe of the yoghurt and chiffon cake,the best recipe of the plum yoghurt and plum yoghurt cake was to be determined through single factor and orthogonal test.The experimental results showed that under the condition of pure milk 500 g,plum juice 15 g,starter 15 g,sugar 35 g,fermentation temperature 43 ℃,fermentation time 6 h,cold storage for more than 12 h,green plum yogurt was prepared with unique green plum flavor and better tissue state.Under the condition of yoghurt 80 g,cake special powder 45 g,corn starch 10 g,egg 100 g,sugar 28 g,vegetable oil 11 g,baked 40 min at 175 ℃,the plum yoghurt cake had uniform and delicate,complete shape,both plum and yogurt unique flavor.After testing,all indicators of plum cake were in line with the national standard of cake.
引文
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[7]渠雪娜,陈为凤,刘晓宇,等.高纤维玉米蛋糕蒸制加工的研究[J].食品工业,2017,38(1):57-60
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[10]师文添.紫薯酸奶的研制[J].食品工业科技,2014,35(6):273-276
[11]白永亮,陈庆发,杜冰,等.香蕉抗性淀粉保健酸奶的研制[J].食品科学,2012,33(16):318-323
[12]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):240-243
[13]唐长波,刘臣.桑葚营养蛋糕的研制[J].食品科技,2011,36(3):138-141
[2]王铁烽,丁关生,谢浩洋.青梅贴膜的制备与质量控制[J].中医药临床杂志,2006,18(6):87
[3]吕峰,林勇毅,郑卢烙,等.青梅保健含片的研制[J].福建农林大学学报(自然科学版),2005,34(1):118-121
[4]宗宪峰.酸奶的营养价值与保健功能[J].中国食物与营养,2008(9):60-61
[5]杨萍.枇杷酸奶的生产工艺研究[J].探索研究,2013(7):53-55
[6]田洁,乔明武.低糖南瓜蛋糕的研制[J].食品研发与开发,2013,34(15):37-39
[7]渠雪娜,陈为凤,刘晓宇,等.高纤维玉米蛋糕蒸制加工的研究[J].食品工业,2017,38(1):57-60
[8]中华人民共和国卫生部.食品安全国家标准发酵乳:GB 19302-2010[S].北京:中国标准出版社,2010
[9]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准糕点、面包:GB 7099-2015[S].北京:中国标准出版社,2015
[10]师文添.紫薯酸奶的研制[J].食品工业科技,2014,35(6):273-276
[11]白永亮,陈庆发,杜冰,等.香蕉抗性淀粉保健酸奶的研制[J].食品科学,2012,33(16):318-323
[12]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):240-243
[13]唐长波,刘臣.桑葚营养蛋糕的研制[J].食品科技,2011,36(3):138-141