荞麦蛋糕工艺参数的研究  

The Parameters of Buckwheat Cake

作　　者：陈日春 吴树铮 黄秀娟 吴松青 苏德福 陈文华 

机构地区：[1]福州市食品工业研究所,福建福州350011 [2]福建盼盼生物科技股份有限公司,福建晋江362261 [3]福建省晋江福源食品有限公司,福建晋江362261

出　　处：《农产品加工（下）》2013年第12期36-38,共3页Farm Products Processing

基　　金：福建省科技计划项目(2011S0022)

摘　　要：结合传统的蛋糕工艺,加入精制的荞麦粉及木糖醇,通过正交试验确定最佳配方,制得优质的荞麦蛋糕,使得蛋糕美味、营养,同时又兼具保健功效。结果表明,荞麦蛋糕最佳配方为低筋面粉100 g,荞麦粉7.5 g,鸡蛋添加量100 g,水45 g,白砂糖35 g,木糖醇15 g,蛋糕油3 g,泡打粉2 g,食盐1 g,食用油15 g。Combining with the traditional cake production technology, it has designed to join refined buckwheat powder and xylitol in the cake. The orthogonal test method is used, and the optimum formula has selected in order to produce the high-quality konjaku cake as a kind of health food. The results show that the optimum formula of buckwheat cake is as follows ： the low gluten flour 100 g, buckwheat powder 7.5 g, eggs 100 g, water 45 g, sugar 35 g, xylitol 15 g, cake oil 3 g, multiple baking powder 2 g, salt 1 g, edible oil 15 g.

关 键 词：蛋糕 荞麦 木糖醇 最佳配方 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]