青稞微波蛋糕预拌粉研制  

Processing the technique for microwave cake premixed flour of highland barley

作　　者：丁捷[1] 何江红[1] 黄益前[1] 肖猛[1] 杨开俊[2] 安攀宇[1] 何莲[1] 

机构地区：[1]四川旅游学院食品科学系,四川成都610100 [2]甘孜州农科所,四川甘孜626000

出　　处：《食品工业科技》2015年第10期301-306,共6页Science and Technology of Food Industry

基　　金：四川省科技厅应用基础研究计划项目(2013JY0084);烹饪科学四川省高校重点实验室重点项目(13LA01)

摘　　要：实验以青稞作为主要原料,采用正交实验方法优选出青稞微波蛋糕预拌粉最佳配方。所得最佳配方为:以1000g中筋粉计,青稞粉添加量为20%,糖粉添加量为35%,蛋清粉添加量为10%,全脂奶粉添加量为6%,分子蒸馏单甘脂添加量为0.4%、黄原胶添加量为0.1%、泡打粉添加量为0.3%、粉末油脂添加量为1%。此配方条件下,青稞微波蛋糕表面油润,色泽鲜艳,富有光泽;外形饱满,切面呈细密的蜂窝状;口感松软香甜,有弹性且具备适宜的青稞特有风味。Highland barley as material,orthogonal experimental method was used to optimize the best formula of microwave cake premixed flour. In 1000 grams AP-flour,the optimal formula was highland barley powder （20%） ,powdered sugar（35%）,hens egg white power（10%）,cream milk powder（6%）,monoglycerides（0.4%）, xanthan gum （0.1%）,baking powder （0.3%）, powder oil （1%）. Under above conditions,the highland barley microwave cake was bright in color. This cake had the right highland barley flavor and good mouth feel. Its appearance was specification and normally uplift and even microstructure.

关 键 词：青稞微波蛋糕 预拌粉 配方优化 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]