无糖蛋糕加工工艺的优化研究  

Study on optimization of processing technology of sugar-free cakes

作　　者：何乐 王允华 刘蒙蒙 侯小歌 HE Le;WANG Yunhua;LIU Mengmeng;HOU Xiaoge(College of Life Science and Agronomy, Zhoukou Normal University, Zhoukou 466001,China)

机构地区：[1]周口师范学院生命科学与农学学院,河南周口466001

出　　处：《周口师范学院学报》2017年第5期97-99,共3页Journal of Zhoukou Normal University

基　　金：河南省科技计划项目(No.172400410261);周口师范学院青年科研基金资助项目(No.zksyqn201308B)

摘　　要：从木糖醇占总糖的比例、加工温度、面粉∶鸡蛋∶总糖∶水的比例这三个方面对无糖蛋糕的加工工艺进行了研究,结果表明:当木糖醇占总糖的比例为80%、温度为170℃、面粉∶鸡蛋∶总糖∶水的比例为3∶6∶1∶1时,制作出的无糖蛋糕品质最佳.This experiment studied the processing technology of sugar-free cakes from three aspects which are the proportion of xylitol in total sugar,the processing temperature,and the ratio of flour,eggs,total sugar,and water,and the results showed that when the proportion of xylitol in total sugar is80%,the processing temperature is170℃,and the ratio of flour,eggs,total sugar,and water is3∶6∶2∶1,the sugar-free cakes get the best quality.

关 键 词：无糖蛋糕 木糖醇 蔗糖 蛋糕品质 

分 类 号：TS253[轻工技术与工程—农产品加工及贮藏工程]