油脂蛋糕制作工艺的要点分析  

Analysis of the Essentials of Sweet Bread Making Process

作　　者：尤香玲 徐向波[1] 周航[1] YOU Xiangling;XU Xiangbo;ZHOU Hang(Sichuan Tourism University,Chengdu,Sichuan 610100,China)

机构地区：[1]四川旅游学院

出　　处：《农产品加工》2019年第12期50-51,55,共3页Farm Products Processing

基　　金：四川旅游学院科研创新培育团队项目(18SCTUTDP04)

摘　　要：油脂蛋糕是蛋糕中的一种,根据油脂添加比例的多少分为重油脂蛋糕和轻油脂蛋糕,通常配方以黄油、细砂糖、鸡蛋、低筋粉为主料,添加有膨松剂、牛奶、巧克力、干果、果脯等辅料。采用油糖搅拌法或者糖蛋搅拌法制作而成,此蛋糕组织酥软、口感香甜、奶油香味浓郁。传统的油脂蛋糕常用液态油脂,由于液态油脂没有起泡性,主要利用膨松剂让蛋糕组织蓬松,现在油脂蛋糕主要是利用黄油的充气性和乳化性制作而成。通过对现代油脂蛋糕的操作工艺及注意事项的分析研究,为从业者提供一定的理论参考。Grease cake is a kind of cake classification,according to the proportion of grease,mainly divided into heavy grease cake and light grease cake,usually formula with oil,fine sugar,eggs,low gluten powder as the main material,add leavening agent,milk,chocolate,dried fruit,preserved fruit and other accessories.It is a kind of cake with soft tissue,sweet taste and rich cream flavor.The traditional grease cake use liquid grease,because it does not have the foaming property,mainly USES the leavening agent to make the cake loose,the modern grease cake is mainly made by using the inflatable emulsification of butter.This paper mainly analysed modern grease cake operation technology and matters needing attention to provide some theoretical reference for practitioners.

关 键 词：油脂蛋糕 液态油脂 充气黄油 工艺要点 分析 

分 类 号：TS972[轻工技术与工程]