橘皮提取物在蛋糕制作中的应用研究  

Study on the Application of Orange Peel Extract in Cake Making

作　　者：温文英 林标声[2] WEN Wen-ying;LIN Biao-sheng(Quality Measurement Inspection and Testing Center of Wuping County,Wuping,Fujian 364300;College of Life Science,Longyan University,Longyan,Fujian 364012)

机构地区：[1]武平县质量计量检验检测中心,福建武平364300 [2]龙岩学院生命科学学院,福建龙岩364012

出　　处：《安徽农业科学》2020年第14期166-167,220,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究橘皮提取物在蛋糕制作中的应用。[方法]将橘皮提取物添加到蛋糕中,在延长蛋糕保鲜期的同时开发出具有橘皮风味的新型保健蛋糕,采用3因素3水平正交试验优化新型蛋糕的最佳制作工艺。[结果]在橘皮提取物添加量2.0%、鸡蛋用量180%、烘烤温度180℃的工艺条件下制作的蛋糕色泽金黄,表皮柔软,组织细密,蜂窝均匀,入口绵软甜香,有相对较长的保鲜期。[结论]将橘皮提取物添加到蛋糕中,有利于延长蛋糕保鲜期,并增加风味和口感。[Objective]To study the application of orange peel extract in cake making.[Method]The orange peel extract was added into cakes to extend its storage time and devote a new healthy cake with orange flavor at the same time.The optimal making technique for new cakes was optimized by three factors and three levels orthogonal experiments.[Result]The optimal parameters of the cake were determined as the orange peel extract addition 2.0%,the quantity of egg 180%,the baking temperature 180℃.Under the conditions of this process,the product is of golden yellow,soft surface,close organization,even honeycomb,soft sweet and longer freshness date.[Conclusion]The addition of orange peel extract to the cake is beneficial to prolong the preservation period of the cake and increase the flavor and taste.

关 键 词：橘皮提取物 蛋糕 保鲜 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]