青稞藿香低糖蛋糕的研制与配方优化  

Preparation and optimization of low-sugar cake with highland barley and Agastache rugosa

作　　者：徐向波[1] 刘婧[1] 尤香玲 胡茂芩 XU Xiang-bo;LIU jing;YOU Xiang-ling;HU Mao-qin(Sichuan Tourism College,Chengdu 610100,Sichuan,China;Chengdu University,Chengdu 610106,Sichuan,China)

机构地区：[1]四川旅游学院,四川成都610100 [2]成都大学,四川成都610106

出　　处：《粮食与油脂》2020年第7期41-44,共4页Cereals & Oils

基　　金：川藏旅游产业竞争力提升协同创新中心项目(19CZZX18);四川旅游学院大学生科研项目(2019XKZ20);四川旅游学院科研创新团队项目(19SCTUTY06)。

摘　　要：为了研制一款低糖、高纤、风味独特的海绵蛋糕,将藿香粉、木糖醇、青稞粉加入到传统海绵蛋糕中。运用单因素试验和正交试验,以感官评分、比容、质构为评价指标,确定最优配方为以低筋粉和青稞粉的混合粉质量为基准(100%),鸡蛋液230%、木糖醇70%、蛋糕油10%、低筋粉65%、青稞粉35%、藿香粉4%、泡打粉2%、色拉油18%、水20%。此配方得到的蛋糕口感松软,微甜,具有藿香独特的风味。Agastache rugosa powder,xylitol,and highland barley powder were added to make a lowsugar,high-fiber sponge cake with unique flavor.With sensory score,specific volume,and texture properties as the evaluation indicators,the formula was optimized by single factor test and orthogonal test.The optimal formula were as follows:With the mass of low-gluten flour and barley flour as benchmark(100%),egg liquid 230%,xylitol 70%,cake oil 10%,low-gluten flour 65%,barley powder 35%,Agastache rugosa powder 4%,baking powder 2%,salad oil 18%,and water 20%.The cake obtained by this recipe was soft,slightly sweet,and had a unique flavor of Agastache rugosa.

关 键 词：青稞 藿香 低糖蛋糕 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]