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投稿时间：2021-05-28
投稿时间：2021-05-28
中文摘要: 为研发一款新型戚风蛋糕，将莲子红衣粉添加到戚风蛋糕中，以感官评分为评价指标，采用正交试验设计优化莲子红衣戚风蛋糕的制作配方和工艺。结果表明，当莲子红衣粉添加量35%、蛋黄糖含量70.0%、蛋白糖含量37.3%、蛋黄与蛋白质量比2∶5时，最优工艺条件为烘烤温度170℃、烘烤时间24 min、打蛋清时间210 s，制作出的蛋糕色泽和口感独特，组织均匀细腻，富含多种微量营养素，具有较高的营养价值。
Abstract:To develop a new chiffon cake，red-skin powder of lotus seed was added to chiffon cake as one of main raw materials.The sensory score was used as the evaluation index and the formula and process conditions of chiffon cake made with red-skin of lotus seed were optimized by orthogonal designs.The results showed the optimized formula was that the addition of red-skin powder of lotus seed of 35%，the sugar content in egg yolk of 70.0%，the sugar content in egg white of 37.3%，and the egg yolk/protein mass ratio 2∶5.The optimized process conditions were the baking temperature of 170 ℃，the baking time of 24 min，and the egg white time of 210 s.With the above formula and process conditions，the cake made of red-skin of lotus seed had unique color and taste，uniform and fine structure，was rich in multiple micronutrients，and owned high nutritional value.
keywords: red-skin of lotus seed chiffon cake orthogonal test formula process conditions nutritional ingredients
文章编号：202121007 中图分类号： 文献标志码：
基金项目:北京市自然科学基金（6202001）
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