无糖玉米荞麦蛋糕的加工工艺研究  

Study on processing technology of sugar-free corn buckwheat cake

作　　者：孙震晓 刘建辉 赵男[2] 杨倩 SUN Zhen-xiao;LIU Jian-hui;ZHAO Nan;YANG Qian(Institute of Technology,Hebei Agricultural University,Cangzhou 061100,Hebei,China;Hebei Provincial Institute of Scientific and Technical Information,Shijiazhuang 050021,Hebei,China)

机构地区：[1]河北农业大学理工学院,河北沧州061100 [2]河北省科学技术情报研究院,河北石家庄050021

出　　处：《粮食与油脂》2020年第4期84-87,共4页Cereals & Oils

基　　金：河北农业大学引进博士专项(ZD201623);河北农业大学大学生创新创业训练计划项目(2018020)。

摘　　要：以荞麦粉、玉米粉为主要原料,进行无糖杂粮蛋糕的研制。在单因素试验基础上,以感官评定结果为指标,采用响应面法优化加工工艺。结果表明,无糖杂粮蛋糕的最佳配方:以蛋糕粉100 g为基准,木糖醇70%、荞麦粉40%、玉米粉30%、食用油20%。在此配方下,蛋糕的最佳烘焙条件为烘烤温度底火200℃、面火190℃、烘烤时间20 min。With buckwheat flour and corn flour as the main raw materials,the sugar-free and omnivorous cake was developed.On the basis of single factor experiment,the processing technology was optimized by response value method,with sensory evaluation as index.The results showed that the best formula of sugar-free multigrain cake was as follows:using 100 g cake powder as the benchmark,xylitol 70%,buckwheat flour 40%,corn flour 30%,edible oil 20%.Under the formula,the best baking condition of the cake was as follows:the baking temperature of the bottom fire 200℃,the surface fire 190℃,and the baking time 20 min.

关 键 词：荞麦粉 玉米粉 木糖醇 蛋糕 响应面 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]