摘要
目的:探讨黄精蛋糕的最佳生产工艺。方法:选取黄精粉、鸡蛋、食用油、白砂糖添加量4个因素,通过单因素试验与L_(9)(3~4)正交试验对黄精蛋糕生产工艺进行优化。结果:黄精蛋糕最佳生产工艺为30 g黄精粉、20 g食用油、30 g白砂糖、100 g鸡蛋、上火温度160 ℃、下火温度150 ℃、烘烤30 min。结论:该生产条件下的黄精蛋糕质地柔软、富有弹性、含有黄精独特的苦香味,适合生产和食用。
Objective:To explore the best production process of Polygonatum sibiricum cake.Method:Four factors including Polygonatum sibiricum powder,egg,edible oil and white granulated sugar were selected,and the production process of Polygonatum sibiricum cake was optimized by single factor test and L_9(3~4) orthogonal test.Result:The optimum production process of Polygonatum sibiricum cake was 30 g Polygonatum sibiricum powder,20 g edible oil,30 g white granulated sugar,100 g eggs,160 ℃ upper fire temperature,150 ℃ lower fire temperature,and baking for 30 min.Conclusion:The Polygonatum sibiricum cake under this production condition is soft,elastic and contains the unique bitter flavor of Polygonatum sibiricum,which is suitable for productionand consumption.
作者
邓楚波
DENG Chubo(Hubei Chubo Ecological Agricultural Technology Development Co.,Ltd.,Laifeng 445700,China)
出处
《食品安全导刊》
2024年第15期128-131,共4页
China Food Safety Magazine
关键词
黄精
蛋糕
单因素试验
正交试验
感官品质
Polygonatum sibiricum
cake
single factor test
orthogonal test
organoleptic qualities
