“家国”主题翻糖蛋糕的翻糖皮制作  

The Making of Sugar Paste of Fondant Cake with the Theme of“Home and Motherland”

作　　者：蔡长春[1] 胥心灵 金根娣[2] 孙长花[2] CAI Chang-chun;XU Xin-ling;JIN Gen-di;SUN Chang-hua(Yangzhou Polytechnic College,Yangzhou 225009,China)

机构地区：[1]扬州职业大学生物与化工工程学院,江苏扬州225009 [2]扬州职业大学,江苏扬州225009

出　　处：《扬州职业大学学报》2021年第4期33-36,共4页Journal of Yangzhou Polytechnic College

摘　　要：为充分反映国家援鄂抗疫医疗队队员的抗疫精神,进行了“家国”主题翻糖蛋糕的制作。以翻糖皮的配方研究为着重点,添加了家书、中国地图、面塑等传统文化元素。通过单因素实验和正交试验,以翻糖皮品质的感官评价为重要判断标准,确定了制作翻糖皮的最佳配方为糖粉400g,冷藏时间2h,玉米淀粉150g,水40g,食用色素红色∶棕色为2∶1。In order to fully reflect the anti-epidemic spirit of the national medical team aiding Hubei,fondant cakes with the theme of“home and motherland”were made.With the emphasis on the formula of sugar paste,traditional cultural elements such as letters from home,maps of China and dough figurines and added.After conducting a series of single factor and orthogonal experiments,the best formula is set based on the sensory evaluation of the quality of sugar paste:400 grams of sugar powder,2 hour of cold storage time,150 grams of corn starch,40 grams of water,and the ratio of red to brown pigment is 2 to 1.

关 键 词：“家国”主题 翻糖蛋糕 翻糖皮 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]