马奶酒杏仁蛋糕的研制  

Preparation of koumiss and almond cake

作　　者：王东[1] 王劲[1] WANG Dong;WANG Jin(Changzhou Technical Institute of Tourism&Commerce,Changzhou 213032,Jiangsu,China)

机构地区：[1]常州旅游商贸高等职业技术学校

出　　处：《粮食与油脂》2019年第10期28-31,共4页Cereals & Oils

摘　　要：利用正交试验,研究了马奶酒、杏仁粉、鸡蛋及白砂糖的添加量对蛋糕品质的影响。结果显示:鸡蛋添加量对蛋糕的影响最大,其次为糖、马奶酒和杏仁粉添加量。最优原料配比为面粉100 g、马奶酒50 mL、杏仁粉35 g、鸡蛋180 g、白砂糖50 g。在此条件下制成的蛋糕,色泽均匀,软硬适中,有弹性,口感好,且奶酒醇香、杏仁清香与蛋香混配恰到好处。The effects of koumiss,almond powder,egg and sugar on the quality of cake were studied by orthogonal test.Results showed that the amount of egg had the greatest influence on the quality of cake,and then koumiss,almond powder and sugar content in turn.The optimal formula was as follows:flour 100 g,koumuiss 50 mL,almond flour 35 g,eggs 180 g,sugar 50 g.Under these conditions,the cake had uniform lustre,appropriate hardness and elasticity,good taste,and mixed fragrance from koumiss,almond and egg.

关 键 词：马奶酒 杏仁 蛋糕 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]