姜味酸奶蛋糕的研制
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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.
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
[1]张筠,张翠翠,高秀平,等.姜汁酸奶的研制[J].中国乳业,2015(7):57-61.
[2]李英,李立红.姜汁胡萝卜蛋糕的研制[J].食品工业,2018(6):76-81.
[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.
[2]李英,李立红.姜汁胡萝卜蛋糕的研制[J].食品工业,2018(6):76-81.
[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.