古早蛋糕制作工艺研究  

Study on the Processing Technology of Guzao Cake

作　　者：陈永芳[1] CHEN Yongfang(Nanjing Institute of Tourism&Hospitality,Nanjing 211100,China)

机构地区：[1]南京旅游职业学院,江苏南京211100

出　　处：《现代食品》2021年第11期97-99,共3页Modern Food

摘　　要：古早蛋糕是海绵类蛋糕中具有代表性的制品。古早蛋糕的制作工艺直接影响成品的色泽、口感、形状等各方面的质量。通过对古早蛋糕的原料选择、原料的配比、蛋黄搅拌程序、蛋清搅打工艺、抄拌程序以及烘烤温度和时间的实验研究,得出古早蛋糕的最佳制作工艺。Guzao cake is a representative product of sponge cake.Whether the production technology of guzao cake is scientific and standard directly affects the quality of color,taste,shape and other aspects of the product.Through the experimental study on the selection of raw materials,the proportion of raw materials,the egg yolk mixing procedure,the egg white mixing process,the copy mixing procedure,the baking temperature and time of ancient cake,the best production process of ancient cake was obtained.

关 键 词：古早蛋糕 搅打 烘焙 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]