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投稿时间：2016-12-21
投稿时间：2016-12-21
中文摘要: 以玫瑰茄作为蛋糕生产的辅料，研制玫瑰茄天使蛋糕。通过单因素和响应面试验，确定玫瑰茄天使蛋糕的最佳配方：蛋白100 g、白砂糖55 g、低筋面粉30 g、玫瑰茄粉2.5 g、水10 g、玉米淀粉5.5 g、柠檬汁3.5 g、盐0.5 g。最佳加工条件为底火170℃、面火160℃，烘烤40 min。制作的玫瑰茄天使蛋糕，形态饱满完整，呈均匀的紫红色，切面呈均匀细密蜂窝状，具有玫瑰茄风味，无明显的蛋腥味，香甜可口，不粘牙，发起均匀富有弹性。
Abstract:Using roselle as the cake accessories，the processing technology of roselle angel cake was studied.By single-factor test and response surface method，the best formulas of angel cake were obtained：egg white 100 g，fine sugar 55 g，low gluten flour 30 g，roselle calyx powder 2.5 g，water 10 g，corn starch 5.5 g，lemon juice 3.5 g，salt 0.5 g.The optimum processing conditions were：the surface fire 170℃，bottom fire 160℃，baking time 40 min.The product of roselle angel cake had a full form of a complete，bottom formation，red purple color，uniform cut surface as well as the honeycomb structure，roselle calyx taste and a little egg odor，sweet and delicious mouthfeel，non-stick teeth，launched flexible uniform.
keywords: roselle angel cake processing technology
文章编号：201718017 中图分类号： 文献标志码：A
基金项目:厦门市科技计划项目（3502Z20163020）；福建省高校科技计划项目重点（产学研项目）（2015N5003）
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