紫薯茯苓蛋糕的研制  

Study on Development of Cake Made with Purple Potato and Tuckahoe

作　　者：张莹丽 宋世琴 孙玉兰 ZHANG Ying-li;SONG Shi-qin;SUN Yu-lan(Food and Bioengineering College,Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety of Henan Province,Xuchang University,Xuchang 461000,Henan,China)

机构地区：[1]许昌学院食品与生物工程学院,河南省食品安全生物标识快检技术重点实验室,河南许昌461000

出　　处：《食品研究与开发》2020年第19期118-122,共5页Food Research and Development

基　　金：河南省科技厅科技攻关项目(172102310445);许昌市科技局科技攻关项目(20160213150)。

摘　　要：以紫薯泥和茯苓粉为主原料,通过单因素试验、正交试验,根据感官评分,确定紫薯茯苓蛋糕的最佳工艺配方。试验结果表明,紫薯茯苓蛋糕的最佳工艺配方为:紫薯泥60 g、茯苓粉10 g、糖粉26 g、鸡蛋60 g、植物油12 g、牛奶10 g、泡打粉1.7 g。此配方下做出的紫薯茯苓蛋糕口感香甜,风味协调,综合感官品质优良。Purple potato puree and tuckahoe powder were used as main raw materialsials.According to the sensory score,the optimum formula of cake made with purple potato and tuckahoe was studied by the single-factor and orthogonal experiments.Test results showed that the optimum formula of cake made with purple potato and tuckahoe was that:purple potato paste 60 g,tuckahoe powder 10 g,sugar powder 26 g,egg 60 g,vegetable oil 12 g,milk 10 g,baking powder 1.7 g.This formula made of the cake of purple potato and tuckahoe had sweet taste,coordinated flavor,comprehensive excellent sensory quality.

关 键 词：紫薯 茯苓 蛋糕 正交试验 最佳配方 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]