电饭煲低糖青稞海绵蛋糕的研制  

Development of Rice Cooker Low-sugar Barley Sponge Cake

作　　者：蒋曹奇 尤香玲 蒋希 徐向波[1] JIANG Caoqi;YOU Xiangling;JIANG Xi;XU Xiangbo(Sichuan Tourism University,610100 Chengdu,China)

机构地区：[1]四川旅游学院,成都610100 [2]成都大学,成都610106

出　　处：《粮食加工》2022年第4期68-72,共5页Grain Processing

基　　金：四川旅游学院大学生创新创业训练计划资助项目(S202111552121);四川旅游学院校级科研项目(2020SCTU62);四川旅游学院科研创新团队项目(19SCTUTY06)。

摘　　要：为了研制一款含青稞的低糖营养、口感良好且制作方便的家庭版电饭煲海绵蛋糕,以青稞粉、低筋面粉组成的混合粉总质量为计量基准,其它成份按比例添加。将青稞粉、木糖醇加入到传统海绵蛋糕中,运用单因素实验和响应面实验,结合感官鉴定、比容测定、质构分析的方法,确定的最优配方:混合粉中低筋面粉质量分数80%、青稞粉质量分数20%。木糖醇70%、鸡蛋液155%及蛋糕油8%。电饭煲按下蛋糕键状态下蒸煮44 min,此条件下制作的蛋糕呈浅绿色,口感松软,微甜,具有青稞独特的风味,品质最佳。In order to develop a household version of rice cooker sponge cake with low sugar nutrition, good taste and easy to make, barley powder and xylitol were added to the traditional sponge cake, and the optimal for-mula was determined by single factor experiment and response surface experiment combined with sensory identi-fication, specific volume measurement and texture analysis. The total weight of the mixed powder composed of highland barley powder and low-gluten flour was taken as the measurement benchmark, and other ingredients were added in proportion: 80% of low-gluten flour, 20% of highland barley powder, 70% of xylitol, 155% of egg liquid and 8% of cake oil. Press the cake button and cook for 44 min. Under this condition, the cake is light green, soft taste, slightly sweet, with the unique flavor of highland barley, the best quality.

关 键 词：青稞粉 海绵蛋糕 响应面法 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]