白蒿戚风蛋糕的研制及配方优化  

Development and Formula Optimization of White Wormwood Chiffon Cake

作　　者：葛倩倩 高洁 GE Qianqian;GAO Jie(Changyuan Cooking Vocational and Technical College,Xinxiang 453400,China)

机构地区：[1]长垣烹饪职业技术学院,河南新乡453400

出　　处：《食品安全导刊》2023年第5期135-138,共4页China Food Safety Magazine

基　　金：长垣烹饪职业技术学院校级课题“野菜--白蒿在烘焙食品开发中的应用技术研究”(PYXKY-2128)。

摘　　要：白蒿戚风蛋糕是在传统戚风蛋糕的制作配方基础上,以低筋面粉、鲜鸡蛋、白蒿、白砂糖和大豆油为主要原料,制作出具有白蒿风味的营养蛋糕。通过感官评价对白蒿汁添加量、纯净水添加量、白砂糖添加量以及色拉油的用量进行单因素试验,探索各因素对白蒿戚风蛋糕的质量影响情况,进而通过正交试验,确定白蒿戚风蛋糕的最佳配方为鲜鸡蛋290g、白砂糖70g、柠檬汁1.5g、盐1.5g、白蒿汁40g、纯净水15g、色拉油30 g、低筋面粉80 g。此配方下制作的产品外形完整,色泽均匀、甜度适中,口感细腻且具有白蒿独特的风味。White wormwood chiffon cake is a nutritious cake with white wormwood flavor based on the production formula of traditional chiffon cake,with low gluten flour,fresh eggs,white wormwood,white granulated sugar and soybean oil as the main raw materials.Through the sensory evaluation of the amount of white wormwood juice,the amount of pure water,the amount of white granulated sugar and the amount of salad oil,the quality influence of each factor of white wormwood chiffon cake was explored.Then through the orthogonal test,the best formula of white wormwood chiffon cake was determined as:fresh egg 290 g,70 g sugar,1.5 g lemon juice,1.5 g salt,40 g white wormwood juice,15 g water,30 g salad oil,80 g lowgluten flour.The products made under this formula are complete in shape,uniform in color,moderate in sweetness,delicate in taste and have the unique flavor of white wormwood.

关 键 词：白蒿 戚风蛋糕 配方优化 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]