葡萄皮木糖醇戚风蛋糕研制  

Research on Making Chiffon Cake with Grape Skin Power and Xylitol

作　　者：田晓玲[1] 黄克强[1] Tian Xiaoling;Huang Keqiang(Liaoning Agricultural Technical College, Yingkou 115009, China)

机构地区：[1]辽宁农业职业技术学院,辽宁营口115009

出　　处：《辽宁农业职业技术学院学报》2018年第1期6-8,共3页Journal of Liaoning Agricultural Technical College

基　　金：辽宁农业职业技术学院2014年度科研立项课题"功能性焙烤食品的研究与开发"

摘　　要：以葡萄皮粉和低筋小麦粉为主要原料,制作无糖戚风蛋糕。采用感官评价方法,在单因素试验的基础上进行正交试验确定葡萄皮木糖醇戚风蛋糕的最佳工艺配方。结果表明:鸡蛋250 g、葡萄皮粉按照15%的添加量添加于低筋小麦粉中制成的葡萄皮蛋糕粉85 g、一级大豆油40 g、木糖醇85 g、水40 g、塔塔粉1.3 g、食盐0.8 g,在底火170℃、面火150℃条件下,烘烤45 min得到的葡萄皮木糖醇戚风蛋糕品质最佳。The sugar-free chiffon cake is made with grape skin power and xylitol as the main raw materials.The best formulation of chiffon cake with grape skin power and xylitol is determined by orthogonal test based on the single factor experiment and sensory evaluation as methods.The results show that chiffon cake with grape skin power and xylitol with optimum sensory quality is obtained by adding250g egg,85g grape skin cake powder by adding15%grape skin power to low gluten wheat flour,40g first grade soybean oil,85g xylitol,40g water,1.3g cream tartar and0.8g salt.The baking temperature of the bottom is170℃and the surface is150℃,the baking time is45min.

关 键 词：葡萄皮 木糖醇 戚风蛋糕 工艺研究 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]