新型蒸蛋糕工艺技术研究  

Study on the Technology of New Steamed Cake

作　　者：宋孟迪 曾洁[1] 张瑞瑞 张荣 陈鹏 黄欣 闫靖煊 高海燕[1] SONG Mengdi;ZENG Jie;ZHANG Ruirui;ZHANG Rong;CHEN Peng;HUANG Xin;YAN Jingxuan;GAO Haiyan(College of Food Science,Henan Institute of Science and Technology,Henan Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《农业科技与装备》2017年第12期33-35,38,共4页Agricultural Science & Technology and Equipment

基　　金：河南科技学院大学生创新训练计划(2017CX049)

摘　　要：以低筋粉、鸡蛋为原辅料,对蒸蛋糕的工艺技术进行研究。通过单因素试验与正交试验,以感官评价为指标,确定新型蒸蛋糕的最佳工艺条件为:蛋液搅打时间6 min、蛋糕油搅打时间6 min、蒸制时间10 min。此条件下制得的蒸蛋糕表面平整,色泽均匀,口感绵软,组织状态细腻且富有弹性。The technology of steamed cake was studied with low gluten and egg as raw material.Through single factor experiment and orthogonal experiment,with sensory evaluation as the index,the optimum technological conditions of new type of steamed cake was determined:Egg liquid whipping time 6 min,cake oil whipping the time 6 min,steamed time 10 min.Under this condition,the steamed cake has a smooth surface,uniform color,soft texture,fine texture and elasticity.

关 键 词：蒸蛋糕 配方 工艺条件 感官评价 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]