全麦蒸蛋糕的感官评价研究  

Sensory Evaluation of Whole Wheat Steamed Cake

作　　者：王秋诺 吴乔 李志民[1] 申江辉 WANG Qiunuo;WU Qiao;LI Zhimin;SHEN Jianghui(Department of Food and Bioengineering,Handan Polytechnic College,Handan 056002,China;Hebei Guangpai Flour Co.,Ltd.,Handan 056008,China)

机构地区：[1]邯郸职业技术学院食品与生物工程系,河北邯郸056002 [2]河北光牌面业有限公司,河北邯郸056008

出　　处：《现代食品》2022年第16期168-170,共3页Modern Food

基　　金：河北省科学技术厅大中学生科技创新能力培育专项(2021H040305)。

摘　　要：本文对蒸蛋糕与烤蛋糕的健康认识情况、全麦蒸蛋糕的改进方向和健康蒸蛋糕满足的条件进行了研究。结果表明,全麦蒸蛋糕的蛋腥味过重、颜色不漂亮以及常温条件下,香气、口感差需要重点改进;大多数人认为零添加食品添加剂、低糖和使用全麦粉是健康蒸蛋糕获得认可的主要特征。全麦蒸蛋糕可作为一种蛋糕产品进行商品化市场推广。In this paper,the health awareness of steamed cake and baked cake,the improvement direction of whole wheat steamed cake and the conditions of healthy steamed cake were studied.The results showed that the egg of whole wheat steamed cake was too fishy,the color was not beautiful,and the aroma and taste were poor at room temperature,which needed to be improved.Most people think that zero added food additives,low sugar and the use of whole wheat flour are the main characteristics that make healthy steamed cakes acceptable.Whole wheat steamed cake can be used as a cake product for commercial marketing.

关 键 词：全麦 蒸蛋糕 感官评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]