新型蒸蛋糕配方研究  

Study on Recipe of a New Steam Cake

作　　者：贾甜[1] 曾洁[1] 张瑞瑞 张荣 陈鹏 黄欣 闫靖煊 高海燕[1] JIA Tian;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)

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11期71-73,共3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、白砂糖、蛋糕油为原料,以感官评价为指标,通过单因素试验及正交试验确定新型蒸蛋糕的最佳配方。结果表明,新型蒸蛋糕的最佳配方为:以鸡蛋100 g为标准,添加白砂糖120 g、蛋糕油8 g、低筋粉100 g,所制得的蒸蛋糕色泽均匀、表面光滑、组织细腻、松软有弹性、具有蛋香风味。The optimal formula of steamed cake were obtained by single factor test and orthogonal test with sensory evaluation as the index.The results showed that the optimal formula of steamed cake was sugar 120 g,cake oil 8 g,low-gluten flour 100 g.The new steamed cake made was uniform in color,smooth surface,fine organization,soft and flexible and with egg flavor.

关 键 词：蒸蛋糕 配方 感官评价 正交试验 单因素试验 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]