低糖荞麦绿茶蛋糕的研制  

Development of Low Sugar Buckwheat Green Tea Cake

作　　者：李连新 张仕锦 贾凌云 沈建阳 武红娟 Li Lianxin;Zhang Shijin;Jia Lingyun;Shen Jianyang;Wu Hongjuan(College of Science&Engineering,Hebei Agricultural University,Cangzhou 061100,China)

机构地区：[1]河北农业大学理工学院,河北沧州061100

出　　处：《现代食品》2020年第3期103-107,共5页Modern Food

基　　金：大学生创新创业训练计划项目(编号:2018020);河北省现代农业产业技术体系杂粮杂豆产后加工与品牌培育项目(编号:HBCT2018070206)。

摘　　要：传统蛋糕虽口感优良,但其高糖、高脂、高热量的特点使人们不能长期食用,为满足糖尿病患者、高血糖及高血脂人群的食用需求,本文研发了一种低糖荞麦绿茶蛋糕。其制作工艺为:在原有50 g面粉、160%白砂糖、20%油、20%奶的蛋糕中去除白砂糖和牛奶后加入荞麦粉、抹茶粉、木糖醇及绿茶浸提汁来制作低糖荞麦绿茶蛋糕。试验结果表明,该蛋糕的最佳配比为:荞麦粉16%、抹茶粉4 g、木糖醇80%、绿茶浸提汁5 mL。在最佳配比下,设置烘烤温度为底火180℃、面火160℃,烘烤时间30 min时,制作的低糖荞麦绿茶蛋糕口感最好。Although the traditional cake has a good taste,but the characteristics of the high sugar,high fat and calories to make people do not eat for a long time,to meet the needs of diabetes patients with high blood sugar and blood fat people,this paper developed a low sugar buckwheat green tea cake its production process is:the original 50 g cake flour 160%white granulated sugar 20%,oil 20%milk to remove sugar and milk.Add buckwheat powder and maccha powder,xylitol,leaching juice to make a low sugar buckwheat green tea green tea cake the test results show that the optimal proportion of the cake was 16%buckwheat powder,4 g Matcha powder,80%xylitol and 5 mL green tea extract.In the best ratio,the best taste of low sugar buckwheat green tea cake was obtained when the baking temperature was 180℃,the surface temperature was 160℃,and the baking time was 30 minutes.

关 键 词：蛋糕 木糖醇 抹茶粉 绿茶浸提汁 荞麦粉 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]