莼菜清蛋糕的研制  

Sponge Cake of Brasenia schreberi

作　　者：贾于晶 马良[1] 李秀红[1] 庞海成 Jia Yujing Ma Liang Li Xiuhong Pang Haicheng(College of Food Science, Southwest University, Chongqing 400715, China)

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《农业工程》2016年第6期46-50,53,共6页AGRICULTURAL ENGINEERING

基　　金：西南大学本科科技创新基金(项目编号:20151702001)

摘　　要：莼菜是一种营养丰富的水生蔬菜,含有丰富的多糖和蛋白质,在国内以鲜食和罐头加工产品为主。深加工产品少且商品化程度低极大地限制了莼菜的市场。开发莼菜深加工食品,不仅可以提升食用周期和附加值,而且有助于扩大莼菜的销量。以莼菜为主要原料,对莼菜清蛋糕进行了加工工艺的研究。最佳加工工艺为莼菜在95℃的热水中烫漂45 s,冷却后加入0.4%的D-异抗坏血酸钠进行护色,面粉过筛,将鸡蛋与糖混合打至干性发泡,拌入面粉、莼菜碎粒,在180℃条件下烘烤25 min。通过感官评价和正交试验,确定了最佳配方为低筋面粉100 g、莼菜60 g、鸡蛋90 g和白砂糖60 g。Brasenia schreberi is a nutrient-rich aquatic vegetables, and rich in polysaccharides and proteins. In the domestic, Brasenia schreberi is used with fresh and canned processed products. Lack of deep-processing products and less commercialized ex- tent greatly limits Brasenia schreberi market. Development of deep processing of Brasenia schreberi food, not only can enhance con- sumption period and added value, but also contribute to sales expansion of Brasenia schreberi. As Brasenia schreberi main raw ma- terial, Brasenia schreberi sponge cake processing technology was studied. Best process was that： Brasenia schreberi at 95 ℃ hot water blanching 45s, and after cooling add 0. 4% D-sodium erythorbate for color protection, sift the flour , whip eggs and sugar with whisk to stiff peak, mix in the flour and shredded leaves of Brasenia schreberi, baking at 180 ℃ for 25min. Through sensory evalua- tion and orthogonal experiment, best formula was that： low-gluten flour 100 g, Brasenia schreberi 60 g, egg 90 g, and sugar 60 g.

关 键 词：莼菜 海绵蛋糕 加工工艺 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]