摘要
以低筋面粉、猴头菇、鸡蛋、木糖醇、调和油为主要原料,采用单因素和正交试验,探讨了猴头菇面粉比例、木糖醇、调和油对猴头菇无蔗糖戚风蛋糕感官品质的影响。结果表明,各因素对猴头菇无蔗糖戚风蛋糕感官品质影响的主次顺序为:猴头菇粉面粉比例>调和油>木糖醇;最优配方为鸡蛋250g,木糖醇60g,牛奶50g,调和油40g,猴头菇粉:面粉(1.5∶8.5)100g,塔塔粉2g。
Using low gluten flour,Hericium erinaceus,egg,xylitol and blend oil as the main raw materials,the ef⁃fects of the proportion of Hericium erinaceus flour,xylitol and blend oil on the sensory quality of Hericium erinaceus sugar free chiffon cake were studied by single factor and orthogonal experiments.The results showed that the order of the factors affecting the sensory quality of Hericium erinaceus sugar free chiffon cake was as follows:Hericium eri⁃naceus powder flour ratio>blended oil>xylitol;the optimal formula was egg 250g,xylitol 60g,milk 50g,blended oil 40g,Hericium erinaceus powder:flour(1.5∶8.5)100g,Tata powder 2g.
作者
郝慧敏
HAO Huimin(Hebi Polytechnic,Hebi 458030,China)
出处
《安徽农学通报》
2021年第9期117-119,共3页
Anhui Agricultural Science Bulletin
基金
鹤壁职业技术学院科技类重点课题“功能性无糖蛋糕的研制及品质优化”鹤壁市绿色食品精深加工重点实验室,基金号:2020-SKZD-001。
关键词
猴头菇
木糖醇
正交试验
戚风蛋糕
Hericium erinaceus
Xylitol
Orthogonal experiment
Chiffon cake
