丝瓜汁在海绵蛋糕制作工艺中的应用  

Application of Towel Gourd Juice in the Processing Technology of Sponge Cake

作　　者：王莹莹[1] 游新侠[1] 

机构地区：[1]郑州科技学院食品科学与工程系,河南郑州450064

出　　处：《食品研究与开发》2016年第8期71-76,共6页Food Research and Development

基　　金：河南省教育厅科学技术研究重点科技攻关项目(14B550011)

摘　　要：以低筋面粉、白砂糖、新鲜丝瓜和茉莉花等为主要材料,研究丝瓜茉莉花混合汁在海绵蛋糕中的应用,重点为配方、工艺的设计。试验结果表明:茉莉花茶的浸提工艺参数为茶水质量比1∶60、浸提温度80℃、浸提时间20 min、pH6,丝瓜汁与茉莉花浸提液的最佳体积配比为2∶1,丝瓜茉莉花混合汁的最佳添加量为小麦粉质量的25%,鸡蛋与小麦粉的质量比例为1.5∶1,白砂糖的最佳添加量为小麦粉质量的90%,最佳烘烤条件为上火180℃、下火160℃、时间35 min。With cake flour,sugar,fresh towel gourd and jasmine as the main material,the application of towel gourd and jamine mixed juice in sponge cake was studied,focusing on the formula and process design. The test showed that the extraction technology parameters of jasmine tea was 1 ∶ 60 with the quality ratio of tea and water,and extraction temperature 80 ℃ and 20 minutes pH 6;the best volume ratio of towel gourd juice and jasmine extract liquid was 2 ∶ 1;the best dosage of loofah Jasmine mixed juice was 25 % of the quality of wheat flour;the quality ratio of eggs and flour was 1.5 ∶ 1;the best level of white granulated sugar was 90 % of the quality of wheat flour,the best baking conditions was that the surface fire was 180 ℃ and the primer fire was 160 ℃ with 35 minutes.

关 键 词：丝瓜汁 茉莉花 海绵蛋糕 加工工艺 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]