具有保健功能的无糖苦瓜荞麦蛋糕工艺研究  

Processing Technology of Sugar-free Healthy Cake with Bitter Gourd and Buckwheat

作　　者：吴凯磊 蒋立勤[1] 

机构地区：[1]浙江中医药大学药学院,浙江杭州310053

出　　处：《农产品加工（下）》2014年第10期34-37,共4页Farm Products Processing

摘　　要：在传统蛋糕配方及制作工艺基础上,探讨添加具有保健功能的苦瓜和荞麦原料,并以蛋白糖代替蔗糖作为甜味剂,开发一种具有低脂肪、低热量、富含膳食纤维的保健蛋糕。通过单因素试验确定苦瓜处理参数,以及苦瓜粉和荞麦粉的添加量,在此基础上通过正交试验结合感官评价结果确定该苦瓜蛋糕的最佳配方。结果表明,苦瓜经3 min漂烫后干燥粉碎制成苦瓜粉,在面粉500 g基础上,苦瓜粉、荞麦粉和蛋白糖的最佳添加量分别为12,110,50 g时,制得的蛋糕评分最佳。为利用苦瓜和荞麦开发具有保健功能蛋糕新品种提供参考。In this work, a kind of sugar-free functional cake, which is based on traditional cake processing technology, is developed. In this cake, bitter gourd and buckwheat are used in the ingredient. Aspartame is used as sweetener in place of sugar in the cake, resulting a low-fat, low calories, dietary fiber-rich product. Single factor method is applied to determine the blanching parameter of bitter gourd, additive amount of bitter gourd and buckwheat. Orthogonal experiment is applied to determine the best formula of the function sugar-free cake, through sensory evaluation of the product. Results show that the blanching time of bitter gourd is 3 minutes, and the amount of bitter gourd powder, buckwheat powder and protein sugar in the formula is 12, 110 and 50 g to 500 g flour, respectively. This subject provides the reference for utilizing bitter gourd and buckwheat resources to develop functional cake.

关 键 词：无糖蛋糕 苦瓜 荞麦粉 工艺优化 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]