黑蒜板栗蛋糕的研制及质构特性分析  

Preparation and Texture Characteristics Analysis of Chestnut Cake with Black Garlic

作　　者：王媛媛 许宝亮 张歆茹 方平 吴洪宾 赵贵红[2] 刘建 董春明 WANG Yuanyuan;XU Baoliang;ZHANG Xinru;FANG Ping;WU Hongbin;ZHAO Guihong;LIU Jian;DONG Chunming(College of Marine and Environmental Sciences,Tianjin University of Science and Technology,Tianjin 300457,China;College of Agricultural and Biological Engineering,Heze University,Heze 274000,China)

机构地区：[1]天津科技大学海洋与环境学院,天津300457 [2]菏泽学院农业与生物工程学院,山东菏泽274000

出　　处：《食品科技》2025年第1期163-171,共9页Food Science and Technology

基　　金：2021年度山东省重点研发计划项目(科技示范工程)(2021SFGC1205)。

摘　　要：为开发以黑蒜和板栗为主要原料的新型烘焙产品,提高其综合利用价值,文章通过单因素和正交试验得到了黑蒜板栗蛋糕的最佳配方,利用主成分分析法对产品进行感官评定和质构分析。试验结果显示,黑蒜粉是影响产品感官质量最重要的因素,其次是板栗粉、低筋面粉和木糖醇。黑蒜板栗蛋糕的最佳配方为黑蒜粉2 g、板栗粉5 g、低筋面粉30 g、木糖醇15 g、泡打粉1 g、玉米油12 g、牛乳14 g、鸡蛋30 g(以100 g总质量计)。该配方制作的黑蒜板栗蛋糕具有香甜的口感、协调的风味,为拓展黑蒜和板栗在食品中的市场应用创新发展提供参考。In order to develop a new type of baked product using black garlic and chestnut as the main raw materials and improve the comprehensive utilization value of black garlic and chestnut,the optimal formula for black garlic chestnut cake was obtained through single factor and orthogonal experiments.The product was subjected to sensory evaluation and texture analysis using principal component analysis.The experimental results showed that black garlic powder was the most important factor affecting the sensory quality of the product,followed by chestnut powder,low gluten flour,and xylitol.The optimal formula for black garlic chestnut cake was 2 g of black garlic powder,5 g of chestnut powder,30 g of low gluten flour,15 g of xylitol,1 g of baking powder,12 g of corn oil,14 g of milk,and 30 g of eggs(based on a total weight of 100 g).The black garlic chestnut cake made with this formula has a sweet taste and coordinated flavor,providing a reference for expanding the market application and innovative development of black garlic and chestnut in food.

关 键 词：黑蒜 板栗 蛋糕 正交试验 主成分分析 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]