景天三七蒸蛋糕的研制  

Development of sedum aizoon L.steamed cake

作　　者：王艳萍[1] 郭亚婷 WANG Yanping;GUO Yating(Life sciences department,Yuncheng university,Shanxi Yuncheng 044000,China;Shanxi Qinzhou Yellow millet group guzhiai food Co.,Ltd,Shanxi Changzhi 046400,China)

机构地区：[1]运城学院生命科学系,山西运城044000 [2]山西沁州黄小米集团谷之爱食品有限公司,山西长治046400

出　　处：《食品工程》2022年第1期58-61,共4页Food Engineering

基　　金：山西省重点学科建设经费资助(FSKSC)。

摘　　要：以景天三七粉、低筋面粉、鸡蛋和白砂糖为主要原料制作蒸蛋糕,通过单因素试验和正交试验,确定出景天三七蒸蛋糕最佳配比,并对景天三七蒸蛋糕与未添加景天三七粉的蒸蛋糕中黄酮和总酚含量进行对比。试验结果表明,各原辅材料的添加量为:低筋面粉76.5%,景天三七粉13.5%,鸡蛋液300%,白砂糖70%,蛋糕油13.5%,香甜泡打粉2%,山梨糖醇3%,山梨酸钾0.72%,白醋3.33%,柠檬汁6.66%时,蒸蛋糕呈浅棕色,带有特殊三七风味,结构松软且口感细腻,品质最佳。其功能成分分析结果表明,景天三七蒸蛋糕中黄酮和总酚含量较未添加景天三七粉的蒸蛋糕两者含量分别升高了25.19%和9.3%。通过添加景天三七粉,研制出具有一定保健功能可供特殊人群食用的蒸蛋糕产品。This project was mainly about the development of steamed cake of Sedum aizoon L.With Sedum aizoon L.powder,low-gluten flour,egg and granulated sugar as the main raw materials,the optimal proportion of steamed cake was determined through single factor test and orthogonal test.Then the content of flavonoids and total phenols in the steamed cake of Sedum aizoon L.was determined and compared with that in the blank steamed cake.The results showed that the addition amount of low-gluten flour was 76.5%.Sedum aizoon L.powder was 13.5%.Egg liquid was 300%.White granulated sugar was 70%.Cake oil was 13.5%.Sweet baking powder was 2%;Sorbitol addition was 3%.The potassium sorbate was 0.72%,white vinegar 3.33%.The lemonade was 6.66%,the steamed cake was light brown with special Sedum aizoon L.flavor,soft and delicate with the best quality.The results of functional composition analysis showed that the content of flavonoids and total phenols in the steamed cake of Sedum aizoon L.was 25.19%and 9.3%higher than steamed cake,respectively.By adding Sedum aizoon L.powder,a steamed cake product with certain health functions could be developed for special groups.

关 键 词：景天三七 蒸蛋糕 总黄酮 总酚 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]