摘要
本次试验主要以糕点粉、姜粉、酸奶、白砂糖和色拉油作为主要原料,经科学加工而成不含色素及防腐剂的酸奶蛋糕,通过试验确定了姜味酸奶蛋糕的最佳配方,主要原料以糕点粉每100 g,其它主要原辅料为:鸡蛋160 g,白砂糖70 g,酸奶50 g,无铝泡打粉1.2 g,盐1.5 g,色拉油适量,蛋糕油为鸡蛋用量的5%,制作出的蛋糕表面金黄色光泽,油润,内部结构细腻,弹性良好,有独特的姜味和淡淡的酸奶滋味和糯性口感,后味不干。
The study adopting experimental design,the best ratio is based on the wheat flour as 100 g, the oth-er ingredients are: Eggs 160 g, cake oil is 5% of the amount of egg used, sugar 70 g, yogurt 50 g, no aluminum baking powder 1.2 g, salt 1.5 g, salad oil appropriate amount. The cake produced has a golden luster, oily sur-face, delicate internal structure, good elasticity, unique ginger flavor and light Yoghurt taste and sticky taste, and the latter taste is not dry.
引文
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[3]王建化,赵洪德.低脂酸奶荞麦蛋糕生产工艺研究[J].农产品加工,2018(2):36-38.