艾草南瓜保健蛋糕工艺的研究  

Study on Technology of Health Cake with Wormwood and Pumpkin

作　　者：邓志勇[1] 吴桂容[1] 李松玲[1] 

机构地区：[1]贺州学院化学与生物工程学院,广西贺州542899

出　　处：《安徽农业科学》2015年第3期220-221,288,共3页Journal of Anhui Agricultural Sciences

基　　金：广西自然科学基金项目(2011GXNSFB018055)

摘　　要：[目的]研究优化艾草南瓜保健蛋糕的制作工艺。[方法]以艾草、南瓜、面粉、鸡蛋为原料,采用单因素试验和L9(34)正交试验,探讨面粉与艾草用量、南瓜泥添加量、鸡蛋添加量、白砂糖添加量对艾草南瓜保健蛋糕品质的影响。[结果]试验表明,制作艾草南瓜保健蛋糕的最佳工艺参数为:面粉+艾草用量为(30+10)g,南瓜泥添加量为50 g,鸡蛋添加量为300 g,白砂糖添加量为30 g。[结论]研究可为艾草南瓜保健蛋糕的生产提供一定的理论依据。[Objective] The technology of health cake with wormwood and pumpkin was studied. [Method]With wormwood,pumpkin,flour and eggs as main materials,the effects of the amount of flour and wormwood,the amount of pumpkin,the amount of eggs,the amount of sugar on the health cake quality were researched by single factor test and orthogonal design L9（ 34）. [Result]The results showed that the optimum condition for the technology of health cake with wormwood and pumpkin were obtained as follows： the amount of flour was 30 g and the amount of wormwood was 10 g,the amount of pumpkin was 50 g,the amount of eggs was 300 g,the amount of sugar was 30 g. [Conclusion] The study has great significance for production of health cake with wormwood and pumpkin.

关 键 词：保健蛋糕 艾草 南瓜 

分 类 号：S609.9[农业科学—园艺学]