百香果保健蛋糕的研制  

Development for Health-care Cake of Passion Fruit

作　　者：邹世平 秦小红 罗小利 朱国飞 

机构地区：[1]贵州理工学院食品药品制造工程学院,贵州贵阳550025 [2]广东省第二中医院康复科,广东广州510405

出　　处：《现代食品》2018年第2期143-146,共4页Modern Food

基　　金：贵州省联合基金项目"蛋白酶构效关系及固定化研究‘"(编号:黔科合LH字[2016]7088TEV)

摘　　要：本文提出一种具有高营养价值和独特风味的百香果保健蛋糕的制作方法,并对影响百香果蛋糕质量的关键因素进行实验比较。结果表明,采用面粉100 g、鸡蛋100 g、百香果混合果汁30 g、白砂糖60 g,工艺条件为温度150℃,焙烤时间15 min,蛋糕口感最佳,感官评价最高。The making process of passion fruit health-care cake with high nutritive value and unique flavor was studied in this paper. The main factors affecting the sensory quality of the cake were studied, according to the sensory evaluation of passion fruit cake, the optimal weight ratio of raw materials can be reached when using flour 100 g, egg 100 g, 100 fragrant fruit mixed juice 30 g, white granulated sugar 60 g, with baking temperature at 150 ℃ for 15 minutes.

关 键 词：百香果 保健蛋糕 工艺流程 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]