无糖茯苓保健蛋糕的工艺研究  

Study on the Technology of Sugar-free Tuckahoe Cake

作　　者：张首玉[1] 段飞[1] 

机构地区：[1]河南职业技术学院烹饪与食品学院,河南郑州450046

出　　处：《农产品加工（下）》2016年第5期24-27,共4页Farm Products Processing

摘　　要：以茯苓粉代替部分蛋糕粉,以木糖醇代替白砂糖,研制出一种具有一定营养保健的功能食品——无糖茯苓保健蛋糕。通过单因素试验及正交试验,采用感官评定方法,分析茯苓、木糖醇、蛋糕油3个因素对蛋糕品质的影响,并确定无糖茯苓保健蛋糕的最佳配方为蛋糕粉250 g,木糖醇135 g,茯苓粉50 g,鸡蛋500 g,蛋糕油20 g,水75 g,色拉油37.5 g,盐3.5 g。In this paper, we developed a health tuckahoe-cake which is sugar-free and has very good nutrition and health care function. We take Tuckahoe powder and xylitol to instead of some cake powder and sucrose, using single factor test, orthogonal test and sensory judgment to analyze the quality influence by tuckahoe, xylitol and cake oil. Based on the results, we found that the best content method is as below： cake powder 250 g, xylitol 135 g, tuckahoe powder 50 g, egg 500 g, cake oil 20 g, water 75 g, salad oil 37.5 g, salt 3.5 g.

关 键 词：茯苓 木糖醇 蛋糕工艺 正交试验 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]