荠荠菜蛋糕的研制  

Study on Development of Chiffon Cake Made with Wil Shepherd′s Purse

作　　者：侯贺丽 陈亚蓝 李琪 朱静 张阳阳 HOU Heli(Food College of Xinyang Agriculture and Forestry College,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000

出　　处：《安徽农学通报》2020年第18期138-141,共4页Anhui Agricultural Science Bulletin

基　　金：信阳农林学院青年教师科研基金资助项目(2018LG002,2019LG009);科教融合助推创新型食品专业本科人才培养模式研究(2019XJGLX40);2019年度河南省高等学校青年骨干教师培训(2019GGJS264)。

摘　　要：以荠荠菜和低筋粉为原料,对荠荠菜、牛奶、泡打粉和烘烤温度对荠荠菜蛋糕品质的影响进行了研究。通过单因素试验和正交试验,确定荠荠菜戚风蛋糕的最佳配方为:低筋粉36g,荠荠菜粉末4g,白砂糖40g,色拉油20g,鸡蛋120g,牛奶50g,泡打粉1.0g,塔塔粉0.5g。在此配方下制作的戚风蛋糕不仅具有浓郁的香味,而且口感松软可口,结构均匀,感官评分可达90分。In this paper,the effect of shepherd′s purse,milk,baking powder and baking temperature on the quality of the shepherd′s purse cake was studied with shepherd′s purse and low gluten powder as raw materials.Through single factor test and orthogonal test,the best formula of shepherd′s purse and chiffon cake was determined as fol⁃lows:36g of low gluten powder,4g of shepherd′s purse powder,40g of white granulated sugar,20g of salad oil,120g of eggs,50g of milk,1.0g of baking powder,0.5g of tartar powder.The chiffon cake made under this recipe not only has a rich flavor,but also has a soft and delicious taste,a uniform structure,and a sensory score of up to 90 points.

关 键 词：荠荠菜 戚风蛋糕 工艺研究 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]