枸杞绿茶戚风蛋糕的研制  

Development of Chiffon Cake with Wolfberry and Green Tea

作　　者：向晨曦 付文军 孙鹤 汪雅馨 夏南 XIANG Chenxi;FU Wenjun;SUN He;WANG Yaxin;XIA Nan(School of Food Science,Xinyang Agriculture and Forestry University,464000 Xinyang Henan,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000

出　　处：《粮食加工》2023年第6期45-50,共6页Grain Processing

基　　金：河南省教育厅科研项目(22B550016);信阳农林学院科技创新团队(XNKJTD-002);信阳农林学院青年教师科研基金项目(QN2022029);信阳农林学院青年教师科研基金项目(QN2022027);信阳农林学院校级科研项目(kj-2021031)。

摘　　要：用枸杞粉和超微绿茶粉制作枸杞绿茶戚风蛋糕,以感官评分和质构为指标,探究枸杞粉添加量、超微绿茶粉添加量、白砂糖添加量、蛋清添加量对蛋糕品质的影响,并在此基础上通过响应面实验优化产品的最佳配方。结果表明,枸杞绿茶戚风蛋糕的最优工艺配方为:低筋面粉100 g、水133 g、色拉油42 g、泡打粉2.1 g、塔塔粉2.1 g、食盐2 g、蛋黄77 g、蛋清180 g、枸杞粉12 g、超微绿茶粉4 g和白砂糖75 g,按此配方研制出来的枸杞绿茶戚风蛋糕,不仅健康营养、风味独特,还有传统戚风蛋糕的松软口感。In this paper,Chinese wolfberry powder and ultra-micro green tea powder were used to make wolfberry green tea chiffon cake,and the effects of wolfberry powder addition,ultrafine green tea powder addition,white sugar addition and egg white addition on cake quality were explored by sensory score and texture.On this basis,the optimal formulation of the product was optimized through the response surface test.The results showed that the optimal process formula of Chinese wolfberry green tea chiffon cake was as follows:100 g of gluten flour,133 g of water,42 g of salad oil,2.1 g of baking powder,2.1 g of tartar powder,2 g of salt,77 g of egg yolk,180 g of egg white,12 g of goji berry powder,4 g of ultrafine green tea powder and 75 g of white sugar.The Chinese wolfberry green tea chiffon cake developed according to this formula not only had healthy nutrition,unique flavor,but also had the soft taste of traditional chiffon cake.

关 键 词：戚风蛋糕 枸杞粉 超微绿茶粉 工艺优化 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]