青柠檬蛋糕的研制  

Preparation of lime cake

作　　者：贾甜[1] 曾洁[1] 张瑞瑶[1] 金祥 胡雅婕 高海燕[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]郑州寸草心生物科技有限公司,河南郑州450000

出　　处：《食品工业科技》2017年第11期240-243,共4页Science and Technology of Food Industry

基　　金：新乡市科技创新发展专项项目(YDNJ16003);河南省产学研合作计划项目

摘　　要：本文对青柠檬蛋糕进行研制,开发出一种具有保健功能的风味蛋糕。以青柠檬、玉米淀粉为生产风味蛋糕的主要辅料,通过单因素实验和正交实验,以感官评价为指标,确定出青柠檬蛋糕的最佳配方。结果表明,青柠檬蛋糕的最佳配方为:以糕点粉量为基准(100%),青柠檬汁25%,白砂糖90%,玉米淀粉10%,鸡蛋清190%。青柠檬蛋糕为青柠檬的推广及风味蛋糕的研发提供了新方法。In this paper,lime cake was prepared in order to develop a kind of flavor cake with health care function.Lime and corn starch were used as the raw materials to prepare flavor cake.The optimal formula of lime cake was obtained by single factor test and orthogonal test with sensory evaluation as the index.The resuhs showed that the optimal formula of preparation of lime cake was lime juice 25% , sugar 90% , corn starch 10% , egg white 190% （based on pastry flour 100% ）.The lime cake can put forward a new idea for the lime and development of flavor cake.

关 键 词：青柠檬 玉米淀粉 蛋糕 感官评价 

分 类 号：TS201.2[轻工技术与工程—食品科学]