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投稿时间：2017-01-03
投稿时间：2017-01-03
中文摘要: 研究白砂糖、木糖醇、大豆油、核桃粉、牛奶添加量对面糊比重及产品感官的影响，进一步采用正交试验优化筛选了最佳配比。结果表明：几种原料对产品感官影响的次序为白砂糖、牛奶、核桃粉、大豆油、木糖醇，其中白砂糖、牛奶、核桃粉、大豆油对产品感官影响极显著，而木糖醇对产品感官影响不显著，产品最佳配比为白砂糖添加量为50%、木糖醇18%、大豆油32%、核桃粉39%、牛奶54%。
Abstract:The effects of amount of white sugar，newtol，soybean oil，walnut powder，and milk on paste proportion and product sensorial quality were studied，and the formulation of chiffon cake was optimized by orthogonal test.The results showed that the order of the influence of several raw materials on the product's sensorial quality was white sugar，milk，walnut powder，soybean oil，and newtol；effects of white sugar，milk，walnut powder and soybean oil on product sensorial quality were significant，while newtol had no significant effect on product sensorial quality；the optimum formulation of the product was white sugar 50%，newtol 18%，soybean oil 32%，walnut powder 39%，and milk 54%.
keywords: low sugar walnut chiffon cake formulation optimization
文章编号：201721019 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| ZHANG Li-fang，LI Hong-tao，SHI Han-ji | Jiangsu Food&Pharmaceutical Science College，Huai'an 223003，Jiangsu，China |
引用文本：
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