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投稿时间：2015-10-16
投稿时间：2015-10-16
中文摘要: 以低筋面粉、白砂糖、新鲜丝瓜和茉莉花等为主要材料，研究丝瓜茉莉花混合汁在海绵蛋糕中的应用，重点为配方、 工艺的设计。试验结果表明：茉莉花茶的浸提工艺参数为茶水质量比 1 ∶ 60、浸提温度 80 ℃、浸提时间 20 min、pH6，丝瓜 汁与茉莉花浸提液的最佳体积配比为 2 ∶ 1，丝瓜茉莉花混合汁的最佳添加量为小麦粉质量的 25 %，鸡蛋与小麦粉的质 量比例为 1.5 ∶ 1，白砂糖的最佳添加量为小麦粉质量的 90 %，最佳烘烤条件为上火 180 ℃、下火 160 ℃、时间 35 min。
Abstract:With cake flour， sugar， fresh towel gourd and jasmine as the main material， the application of towel gourd and jamine mixed juice in sponge cake was studied， focusing on the formula and process design. The test showed that the extraction technology parameters of jasmine tea was 1 ∶ 60 with the quality ratio of tea and water， and extraction temperature 80 ℃ and 20 minutes pH6； the best volume ratio of towel gourd juice and jasmine extract liquid was 2 ∶ 1； the best dosage of loofah Jasmine mixed juice was 25 % of the quality of wheat flour； the quality ratio of eggs and flour was 1.5 ∶ 1； the best level of white granulated sugar was 90 % of the quality of wheat flour， the best baking conditions was that the surface fire was 180 ℃ and the primer fire was 160 ℃ with 35 minutes.
文章编号：201608017 中图分类号： 文献标志码：A
基金项目:河南省教育厅科学技术研究重点科技攻关项目（14B550011）
| Author Name | Affiliation |
| WANG Ying-ying， YOU Xin-xia | Department of Food Science and Engineering，Zhengzhou Universtity of Science and Technology ，Zhengzhou 450064， Henan， China |
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