葛根养生蛋糕生产配方筛选的研究  

Study on Screening of Puerariae lobatae Health Cake Production Formula

作　　者：郑学斌[1] ZHENG Xuebin(School of Biological Engineering,Hefei Vocational and Technical College,Hefei 238000)

机构地区：[1]合肥职业技术学院生物工程学院,合肥238000

出　　处：《吉林农业科技学院学报》2020年第2期1-4,共4页Journal of Jilin Agricultural Science and Technology University

基　　金：安徽省高等学校自然科学研究基金项目(KJ2019A1116)。

摘　　要：在传统蛋糕配方中添加葛根粉,利用葛根原料的保健作用,制作养生蛋糕。在进行优化研究蛋糕的烘焙工艺过程中,通过单因素试验控制的变量为葛根粉含量、白砂糖添加量、鸡蛋添加量、牛奶添加量,从蛋糕的色泽、表皮、内部组织、松软性、滋润度和香味这几个方面对蛋糕进行感官评分,得出最佳单因素水平。在单因素试验的基础上,进行4因素3水平的正交试验,结果表明:最佳的工艺为采用葛根粉含量25%、鸡蛋添加量250 g、白砂糖添加量90 g、牛奶添加量45 g。在此工艺条件下,该葛根保健蛋糕整体均匀、柔和,富有弹性,色泽、味道最佳,具有较好的感官品质。In the traditional cake recipe,the healthy cake was produced by using the health function of pueraria.In the process of optimization study of cake baking process,through single factor experiment control variables for pueraria powder content,sugar content,eggs,milk,add addition amount,from the color and lustre of cake,epidermis,internal organization,soft,moist degree and aroma these a few respects to sensory score of cake,it was concluded that the best single factor level.On the basis of single factor experiment,4 factors 3 levels orthogonal experiment was designed.The results of optimal formula was obtained as follows:the content of 25%pueraria powder,250 g egg,90 g granulated sugar addition and 45 g milk add quantity.Under the conditions of this process,the whole health cake made of kudzu powder is uniform,soft,elastic,with the best color,taste and better sensory quality.

关 键 词：蛋糕 生产配方 葛根 

分 类 号：TS2[轻工技术与工程—食品科学与工程]