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投稿时间：2019-12-04
投稿时间：2019-12-04
中文摘要: 以紫薯皮、豆渣为辅助原料，研制紫薯皮豆渣膳食纤维蛋糕。通过单因素试验和正交试验，采用感官评定、硬度、弹性对紫薯皮豆渣膳食纤维蛋糕进行配方优化。结果表明，紫薯皮豆渣膳食纤维蛋糕的最优配方（以低筋面粉、紫薯皮粉和豆渣粉总量100 g计）：紫薯皮豆渣添加量为20%（紫薯皮∶豆渣=1∶1，质量比），绵白糖添加量为140%，大豆油添加量为22%，泡打粉添加量为2%，蛋糕的感官评分为92.7分，硬度为205.5 g，弹性为12.18 mm。
Abstract:Purple potato skin and bean dregs were used as auxiliary materials to make purple potato skin and bean dregs dietary fiber cake.Used the single factor experiment and orthogonal test，the formula optimization were conducted through sensory evaluation，hardness and springiness of purple potato skin and bean dregs dietary fiber cake.The results showed that the optimum formula of purple potato skin and soybean dregs dietary fiber cake （with low gluten powder，purple potato skin and soybean dregs mass 100 g）were as follows：the amount of purple potato skin and soybean dregs was 20%（purple potato skin ∶soybean dregs=1 ∶1，mass ratio），the amount of white sugar was 140%，the amount of soybean oil was 22%，the amount of baking powder was 2%，the sensory score of the cake was 92.7 points，the hardness was 205.5 g，springiness was 12.18 mm.
keywords: purple potato skin bean dregs cake formula hardness elasticity
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