椰香斑斓戚风蛋糕的制作配方研究  

Study on the Recipe of Coconut Fragrance Pandan Chiffon Cake

作　　者：黄贵红 陈思灿 HUANG Guihong;CHEN Sican(Quanzhou Food and Drug Inspection Institute,Quanzhou 362000,China;Dehua County Market Supervision Administration,Dehua 362500,China)

机构地区：[1]泉州市食品药品检验所,福建泉州362000 [2]德化县市场监督管理局,福建德化362500

出　　处：《食品安全导刊》2024年第26期133-135,142,共4页China Food Safety Magazine

摘　　要：斑斓叶和椰浆可增加蛋糕的清香,减少甜腻,是药食两用的佳品。本文采用单因素以及正交试验对椰香斑斓戚风蛋糕的配方进行研究。结果表明,椰香斑斓戚风蛋糕的制作配方为新鲜鸡蛋3个(60 g/个),斑斓粉10 g,低筋面粉50 g,椰浆58 g,玉米油50 g,细砂糖50 g,柠檬汁1 g,上火145℃,下火155℃,烘烤55 min左右。此条件下的椰香斑斓戚风蛋糕外观翠绿清新,口味独特,口感细腻绵软有弹性,有斑斓和椰浆特有的清香味,感官评分为86.5分。Pandan leaves and coconut milk can increase the fragrance of cake,reduce sweet and greasy,is a good product for both medicine and food,can increase the medicinal value of chiffon cake.In this paper,the formula of coconut fragrance pandan chiffon cake was studied by single factor and orthogonal test.The results showed that the preparation formula of the coconut fragrance pandan chiffon cake was 3 fresh eggs(60 g/piece),10 g of pandan powder,50 g of low gluten flour,58 g of coconut milk,50 g of corn oil,50 g of caster sugar,1 g of lemon juice.The cake was baked at 145℃on top and 155℃on lower for 55 min.Under these conditions,the coconut fragrance pandan chiffon cake with coconut fragrance has a green and fresh appearance,unique taste,delicate,soft and elastic taste,and a unique fragrance with pandan and coconut milk.The sensory score was 86.5 points.

关 键 词：斑斓 椰浆 蛋糕 营养价值 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]