紫薯清蛋糕配方及工艺方法研究  

Study on Formula and Technology of Purple Potato Cake

作　　者：王美[1] 

机构地区：[1]北京联合大学旅游学院,北京100101

出　　处：《食品研究与开发》2011年第6期86-89,共4页Food Research and Development

摘　　要：近20年我国居民薯类摄入量逐年减少。以受众较广的食物——清蛋糕为基础,通过单因素试验、正交试验与感官评定的方法确定以紫薯替代部分面粉、以柠檬汁调节产品色泽的生产工艺及配方。新配方在保持清蛋糕原有质感基础上,丰富了清蛋糕的颜色和口味,显著增加了花青素、矿物质的含量,使其成为有益人体健康的大众食品。The residents in our country are getting less and less potatoes in recent 20 years.Based on the wild used cake,the technology and formula,some part of flour was replaced by purple potatoes and the product color was adjusted by lemonade,which was confirmed by one-factor experiment,orthogonal experiment and hedonic scoring system.New formula enriches the cake＇s color and flavor and remarkably increased the contents of anthocyanin and mineral substance,as well as keep the cake＇s original texture.Regarding as a kind of people＇s food,it would make great contribution to human.

关 键 词：紫薯 清蛋糕 配方 花青素 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]