摘要
葛根粉和松花粉具有多种保健功效,均被公认为营养丰富的药食两用食品原料。本文在戚风蛋糕制作工艺的基础上,以葛根粉、松花粉替代部分面粉,采用单因素实验探讨葛根粉、松花粉、鸡蛋、牛奶等对蛋糕品质影响较大的因素对蛋糕的感官品质的影响,并通过正交实验对工艺配方进行优化,得到最佳配方:松花粉0.5 g、葛根粉2 g、蛋清25 g、牛奶6 g、面粉17 g、色拉油2 g、盐0.14 g。验证试验的结果显示,所得产品外观形态饱满,口感松软细腻,有淡淡的松香味,感官评分达到92分。药食同源配料(葛根粉、松花粉)的应用,使该蛋糕具有一定的保健功效,满足了消费者对于营养健康美味的多重追求。
Pueraria powder and pine pollen has many health benefits to the human body. They are recognized as a nutrient-rich food material for both medicine and food. On the basis of the ordinary processing technology of chiffon cake, we used pueraria powder and pine pollen as the alternative to part of the flours in the technological formula of cake in this experiment. By single factor optimization method, various influential factors including pueraria powder, pine pollen, egg and milk have been studied. The optimum formula was obtained through orthogonal experiment: pine pollen 0.5 g, pueraria powder 2 g, egg white 25 g, milk 6 g, flour 17 g, salad oil 2 g, salt 0.14 g. The result of verification experiment shows that the product is plump in appearance, soft and delicate in taste, with light pine fragrance, and the sensory score reaches 92 points. The application of ingredients that were the same as medicine and food(pueraria powder and pine pollen) made the cake have certain health care effect and meet multiple pursuit of consumers for nutrition, health and delicacy.
作者
侯瑞阳
龚光杰
黄雨
陈双迪
侯子阳
张亚婷
HOU Ruiyang;GONG Guangjie;HUANG Yu;CHEN Shuangdi;HOU Ziyang;ZHANG Yating(School of Health Sciences and Engineering,Tianjin University of Traditional Chinese Medicine,Tianjin 300193,China)
出处
《现代食品》
2021年第10期79-83,共5页
Modern Food
基金
天津市教委科研计划项目(2017KJ169)。
关键词
药食同源
葛根
松花
蛋糕
medicinal and edible
pueraria
pine pollen
cake
