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投稿时间：2022-01-01
投稿时间：2022-01-01
中文摘要: 为研制一款新型板栗微波蛋糕预拌粉，以信阳板栗粉为主要原料，以打发时间、浆料比重、蛋糕比容、感官品质、质构为评价指标，采用正交试验设计优化板栗微波蛋糕预拌粉制作配方，最终确定板栗微波蛋糕预拌粉最优方案。结果表明：以100 g中筋面粉为基准，当板栗粉添加量20%、蛋清粉添加量10%、糖粉添加量35%、全脂奶粉添加量9%、黄原胶添加量0.5%、分子蒸馏单甘脂添加量2%、泡打粉添加量3.5%、粉末油脂添加量10%时，制作出的板栗微波蛋糕表面圆润，色泽和口感独特，组织均匀细腻。
Abstract:This study aimed to develop a new Chinese chestnut microwave cake premix.To be specific，the Xinyang Chinese chestnut powder was used and the evaluation indexes were fermentation time，proportions of raw materials，specific volume，sensory quality，and texture.Thereby，orthogonal design was used to optimize the recipe of the premix.The results showed that the premix should be made with 100 g medium-gluten wheat flour，20% chestnut powder，10% egg white powder，35% sugar powder，9% whole milk powder，0.5% xanthan gum，2% molecular-distilled monoglyceride，3.5% baking powder，and 10% powdered oil.The yielded cake had unique color and taste，with uniform delicate texture.
文章编号：202305020 中图分类号： 文献标志码：
基金项目:河南省科技攻关项目（182102110324）
| Author Name | Affiliation |
| ZHOU Feng，CAO Meng，JIN Yu-hui，ZHANG Ling，LI Jian-fang* | School of Food Science，Xinyang Agriculture and Forestry University，Xinyang 464000，Henan，China |
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