低糖冬瓜胡萝卜蛋糕的工艺研究  

Study on the Technology of Low-Sugar Wax Gourd and Carrot Cake

作　　者：于笛 李倩 李琳 YU Di;LI Qian;LI Lin(Guangzhou College of Technology and Business,Foshan 528131,China)

机构地区：[1]广州工商学院,广东佛山528131

出　　处：《现代食品》2021年第9期48-51,共4页Modern Food

摘　　要：以冬瓜和胡萝卜为主要原料,以感官评价为主要指标,细砂糖、冬瓜汁、胡萝卜丝和柠檬汁的添加量为主要影响因素,设计单因素试验和正交试验,对冬瓜胡萝卜蛋糕的生产工艺进行优化。结果表明最佳配方工艺参数为:冬瓜汁34 g、牛奶6 g、细砂糖28 g、胡萝卜丝30 g、柠檬汁2 g、鸡蛋3颗、低筋粉50 g、玉米油30 g,烘烤温度150℃,烘烤时间35 min,在此条件下制得的蛋糕色泽金黄,无异味,甜度较低,组织蓬松且绵密,有淡淡的冬瓜味道且能品尝到胡萝卜丝的质感。With wax gourd and carrot as the main raw materials,sensory evaluation as the main indicator,and the addition of sugar,wax gourd juice,carrot shreds and lemon juice as the main influencing factors,single factor experiments and orthogonal experiments were designed to optimize the production process of wax gourd carrot cake.The results show that the optimum technological parameters were as follows:34 ogf wax gourd juice,6 g of milk,28 g of sugar,30 g of ca rrot shreds,2 g of lemon juice,3 eggs,50 g of low gluten flou0r,g 3of corn oil,and baking at 150℃for 35 minutes.Under et hes conditions,the cake has golden color,no peculiar smell,low sweetness,fluffy and dense tissue,light taste of wax gourd and texture of carrot silk.

关 键 词：冬瓜汁 胡萝卜丝 低糖蛋糕 单因素试验 正交试验 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]