传统油脂蛋糕配方优化  

Optimization of traditional butter cake formula

作　　者：徐向波[1] 尤香玲 唐港 钟志惠[1] XU Xiang-bo;YOU Xiang-ling;TANG Gang;ZHONG Zhi-hui(Sichuan Tourism University,Chengdu 610100,Sichuan,China)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《粮食与油脂》2021年第4期83-86,共4页Cereals & Oils

基　　金：川菜发展研究中心科研项目(CC18Z11);四川旅游学院科研创新团队项目(19SCTUTY06)。

摘　　要：通过单因素试验与正交试验,研究SP蛋糕油添加量对传统油脂蛋糕品质的影响,对油脂蛋糕配方进行优化。结果表明:油脂蛋糕的最佳工艺配方为黄油80 g、糖粉75 g、SP蛋糕油3 g、鸡蛋75 g、泡打粉0.6 g、低筋粉100 g、底火160℃、面火180℃、烘烤时间30 min,在此条件下,制作的油脂蛋糕外形完整、色泽淡棕黄、组织细腻不掉渣、口感香甜松软,品质最佳。Through single factor experiment and orthogonal experiment,the influence of SP emulsifier on the quality of traditional butter cake was studied,and the formula of butter cake was optimized.The results showed that the best process and formula of butter cake were as follows:butter 80 g,icing sugar 75 g,SP emulsifier 3 g,egg 75 g,baking powder 0.6 g,low-gluten flour 100 g,bottom fire 160℃,surface fire 180℃,baking time 30 min.Under these conditions,the better cake made was complete in appearance,light brownish yellow in color,fine structure without slagging,sweet and soft taste,and had the best quality.

关 键 词：SP蛋糕油 油脂蛋糕 优化 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]