黑木耳蛋糕生产工艺研究  

Study on the production technology of black fungus cake

作　　者：王晶星 WANG Jing-xing(Tianjin Vocational Institute,Tianjin 300350,China)

机构地区：[1]天津职业大学,天津300350

出　　处：《粮食与油脂》2020年第3期78-82,共5页Cereals & Oils

摘　　要：以低筋粉、黑木耳为主要原料,研制黑木耳蛋糕。采用单因素和正交试验,以蛋糕比容和感官评分为评价标准,优化工艺参数。结果表明:最优条件为打蛋时间6 min、焙烤温度170℃、焙烤时间40 min,黑木耳粉粒径120μm,以低筋粉质量为基准黑木耳粉添加量2%、绵白糖添加量80%、蛋糕油添加量4%,在此条件下,黑木耳蛋糕表皮油润,口感松软。Using low-gluten flour and black fungus as the main raw materials, the black fungus cake was developed. Using cake specific volume and sensory score as the evaluation criteria, single factor and orthogonal experiments were used to optimize the process parameters. The results showed that the optimum conditions were as follows: egg beating time 6 min, baking temperature 170 ℃, and baking time 40 min. The particle size of black fungus powder was 120 μm. Based on the weight of low-gluten flour, the amount of black fungus powder was 2 %, the amount of cotton sugar was 80 %, the amount of cake oil was 4 %, under this condition, the black fungus cake had an oily skin and a soft texture.

关 键 词：黑木耳 蛋糕 工艺 配方 正交试验 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]