纯素豆乳蛋糕的工艺优化研究  

A Study on the Process Optimization of Vegan Soybean Milk Cakes

作　　者：叶淑慧 彭珩[1] 詹世雄[1] YE Shu-hui;PENG Heng;ZHAN Shi-xiong(College of Geography and Tourism·College of Chaozhou Cuisine,Hanshan Normal University,Chao-zhou,Guangdong,521041)

机构地区：[1]韩山师范学院地理科学与旅游学院·潮菜学院,广东潮州521041

出　　处：《韩山师范学院学报》2023年第3期32-36,80,共6页Journal of Hanshan Normal University

基　　金：韩山师范学院博士科研启动项目(项目编号:QD20190117).

摘　　要：研究在无添加鸡蛋、牛奶等动物性原料的情况下,用豆乳代替传统蛋糕的牛奶,制作纯素豆乳蛋糕.通过对纯素豆乳蛋糕的探索,设计纯素豆乳蛋糕的感官评定表,采用单因素实验和正交实验进行优化,以确定最佳配方,并用食品质构仪对其基础配方和最佳配方进行测定.实验结果表明,最佳工艺配方是:豆乳120 g,细砂糖35 g,低筋面粉80 g,玉米淀粉10 g,色拉油30 g,泡打粉6 g,柠檬汁5 g.此配方制作出来的纯素豆乳蛋糕具有松软绵密、豆乳味清香的特点.In this paper,soybean milk was used to replace the milk used in traditional cakes to make a vegan soybean milk cake without using raw animal materials such as eggs and milk.Through the exploration of this vegan soybean milk cake,the sensory evaluation of the vegan soybean milk cake was designed.The recipe of the cake was optimized using single-factor and orthogonal experiments to determine the optimal recipe.The basic recipe and the optimal recipe were then measured with a food texture analyzer.The experimental results showed that the optimal recipe was:soybean milk 110 g,sugar 35 g,low gluten flour 80 g,corn starch 10 g,salad oil 30 g,baking powder 6 g,and lemon juice 5 g.The vegan soybean milk cake made according to this recipe has the characteristics of softness,density and fragrance of soybean milk.

关 键 词：素食烘焙 豆乳 蛋糕 工艺配方 感官评价 质构 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]