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投稿时间：2017-11-14
投稿时间：2017-11-14
中文摘要: 通过单因素试验和正交试验，结合感官评价和质构仪的硬度、弹性、咀嚼性和回复性4项特征参数分析得出菊花脑汁液戚风蛋糕制作的最优工艺；并对最优工艺所得产品进行验证和理化分析。菊花脑汁液戚风蛋糕的最佳原料质量配比是菊花脑汁液∶鸡蛋∶面粉∶糖∶泡打粉=1∶6∶3∶2.4∶0.06。
Abstract:The optimal production process of Chrysanthemum nankingense juice Chiffon cake was found through signal factor and orthogonal experiment，in combination with sensory evaluation and four characteristic parameters：the hardness，springiness，chewiness，resilience came from texture analyzer，and the products of the optimal production process were verified.The physical testing and chemical analysis were carried out.The optimum mass ratioofrawmaterialsfor Chrysanthemumnankingense juice Chiffon cake was Chrysanthemum nankingense juice∶egg ∶flour∶sugar∶baking powder=1 ∶6 ∶3 ∶2.4 ∶0.06.
文章编号：201806015 中图分类号： 文献标志码：
基金项目:安徽省科技重大专项（16030701083）；滁州学院校级教研项目（2016jy011）；滁州学院校级规划项目（2016GH20）；盼盼食品科技发展战略规划（HX2017082）
| Author Name | Affiliation |
| JIA Xiao-li，DING Hui，SUN Yan-hui，DONG Yi-ning，CAI Hua-zhen，CHEN Zhi-hong | College of Bioscience and Food Engineering，Chu Zhou University，Chuzhou 239000，Anhui，China |
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