艾草蛋糕制作工艺研究  

Study on the Processing Technology of Wormwood Cake

作　　者：李展旋 刘丹婷 施自祺 韩冰霜 LI Zhan-xuan;LIU Dan-ting;SHI Zi-qi;HAN Bing-shuang(School of Human Ecology, City College of Huizhou, Huizhou 516025, Guangdong, China)

机构地区：[1]惠州城市职业学院民生学院,广东惠州516025

出　　处：《江苏调味副食品》2020年第4期27-31,共5页Jiangsu Condiment and Subsidiary Food

摘　　要：在单因素实验的基础上进行正交试验,探究低粉与艾草粉的比例、白砂糖的添加量、大豆油的添加量、鸡蛋的添加量对艾草蛋糕品质的影响。结果表明,这四个因素对艾草蛋糕感官品质影响的主次顺序是:低粉与艾草粉的比例>鸡蛋的添加量>大豆油的添加量>白砂糖的添加量;艾草蛋糕最优配方为低粉∶艾草粉是9∶1,白砂糖添加量130%,大豆油添加量80%,鸡蛋添加量400%,水添加量90%,塔塔粉添加量1.5%。On the basis of single-factor experiment,orthogonal experiment was carried out to explore the effects of the proportion of low powder and wormwood powder,the addition of sugar,soybean oil and eggs on the quality of wormwood cake.The results showed that the order of the sensory effects on the cake was the proportion of low powder and wormwood powder>the amount of egg>the amount of soybean oil>the amount of white sugar.The optimum formula was as follows:the low powder to wormwood powder ratio of 9∶1,white sugar of 130%,soybean oil of 80%,egg of 400%,water of 90%,potassium bitartrate of 1.5%.

关 键 词：艾草 感官评价 单因素实验 正交试验 

分 类 号：TS211.8[轻工技术与工程—粮食、油脂及植物蛋白工程]