共查询到17条相似文献,搜索用时 281 毫秒
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研究抹茶戚风蛋糕的加工工艺,通过单因素实验和正交试验探究抹茶添加量、鸡蛋用量、烘烤温度、烘烤时间对抹茶戚风蛋糕品质的影响。结果表明:四种因素的影响程度为抹茶添加量烘烤温度烘烤时间鸡蛋用量,抹茶戚风蛋糕的最佳配方为低筋面粉75 g,抹茶3 g,鸡蛋150 g,植物油40 m L,牛奶50 m L,白砂糖40 g,泡打粉1 g,烘烤温度面火160℃、底火180℃,烘烤时间40 min。以该配方制得的抹茶戚风蛋糕外观周正丰满,口感松软细腻,富有弹性,茶香怡人。 相似文献
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超微红茶粉海绵蛋糕的制作工艺优化 总被引:1,自引:0,他引:1
本研究以超微红茶粉为原料制作海绵蛋糕,在单因素实验基础上,采用响应面法Box-Behnken中心组合原理对蛋糕工艺进行优化,考察超微红茶粉的粒度、茶粉添加量、烘烤温度、烘烤时间四个因素对蛋糕硬度和感官评分的影响,建立了该工艺的回归模型。结果表明,响应面模型拟合性良好,各因素对蛋糕硬度的影响顺序为:茶粉添加量 > 烘烤时间 > 烘烤温度 > 茶粉粒度,各因素对感官评分的影响顺序为:茶粉添加量 > 茶粉粒度 > 烘烤时间 > 烘烤温度。超微红茶粉海绵蛋糕最优工艺配方为:茶粉粒度4000目,茶粉添加量4.30%、烘烤温度160 ℃、烘烤时间29 min,此工艺下蛋糕硬度值为731.63 g,感官评分为78.20分,蛋糕组织细密,口感绵软,红茶香气馥郁。 相似文献
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以面粉、米糠为主要原料,木糖醇为甜味剂,对无糖米糠戚风蛋糕的制作技术进行研究。在单因素试验的基础上,利用响应面法优化蛋糕制作工艺。结果表明:无糖米糠蛋糕的最佳配方为鸡蛋140 g、中筋面粉40 g、米糠10 g、木糖醇17 g(蛋黄部分)、水28 g、色拉油28 g、香草粉0.5 g、泡打粉0.5 g、木糖醇50 g(蛋清部分)、塔塔粉1 g、食盐0.5 g,在烘烤温度196℃、烘烤时间25 min的条件下,蛋糕的综合评分为29.86。制作的蛋糕口感细腻、香甜可口,品质最佳。 相似文献
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对红树莓果酱注芯戚风蛋糕的配方及制作工艺进行研究。通过单因素试验、正交试验以及感官评价的方法分别确定了戚风蛋糕的最佳配方及制作工艺为:面粉50 g、鸡蛋110 g、白砂糖50 g、牛奶35 g、植物油20 g、塔塔粉0.5 g、盐1.0 g、泡打粉1.0 g,在上火160℃、下火150℃下焙烤30 min;红树莓果酱的最佳配方为:红树莓500 g、白砂糖200 g、淀粉50 g、柠檬酸0.25 g。最佳注入果酱时间为蛋糕烤熟后的20 min,最佳注入果酱量为蛋糕质量的20%。在此配方及工艺下得到一种颜色金黄、馅料鲜红明艳,风味独特、营养丰富的红树莓果酱注芯戚风蛋糕。 相似文献
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为提高板栗的附加值,丰富戚风蛋糕的花色品种,本试验将板栗全粉添加到戚风蛋糕中,以感官品质和质构特性为评价指标,利用单因素试验和正交试验,优化板栗全粉戚风蛋糕配方。结果显示:板栗全粉戚风蛋糕最优配方是在戚风蛋糕基本配方基础上,板栗全粉粒度为60目,添加量为20g,低筋面粉添加量为30g,鸡蛋140g,白砂糖50g,此时板栗全粉戚风蛋糕感官评分为92分,蛋糕甜度适宜、蛋香味纯正、板栗香味浓郁、组织结构细腻、弹性大、硬度小、咀嚼性较好。其硬度为(5.12±0.02)N,弹性为(42.08±0.10)mm,咀嚼性为(145.33±0.58) mJ,胶黏性为(4.18±0.10) N。 相似文献
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用燕麦粉代替部分低筋粉,用麦芽糖醇和玉米油分别代替传统戚风蛋糕中的蔗糖和大豆油制作麦芽糖醇燕麦戚风蛋糕,以总糖含量、感官评定、质构特性作为评价指标,通过单因素和正交试验,确定最佳配方(以低筋粉和燕麦粉总质量为基准100%):低筋粉80%、燕麦粉20%、鸡蛋210%、麦芽糖醇110%、水50%、玉米油30%、泡打粉2%、塔塔粉2%、盐0.9%;焙烤条件:上火170℃、下火140℃、60 min(6英寸)。以此配方制得的麦芽糖醇燕麦戚风蛋糕色泽金黄,香味浓郁,甜而不腻。与传统戚风蛋糕相比总糖含量低,慢消化淀粉(SDS)含量高,不仅适合普通消费者,也较适合糖尿病人群和肥胖症人群食用。 相似文献
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A dynamic height profile method using digital imaging of cakes at 2 min intervals during baking was used to analyze changes
in volume during baking for cakes made with three different flour types (plain flour, heat-treated cake flour, and strong
white flour) and baked at three different temperatures (175°C, 190°C, and 205°C). The cakes made from the different flours
showed, with some exceptions, a similar trend in the shape and development of the top contour during baking. In the first
4–6 min of baking, there was relatively little expansion followed by a period of rapid expansion to the maximum volume and
a period of contraction up to the end of baking. For the three flour types, volume peaked at 16–17 min for the medium and
high baking temperatures and at 20 min for the low baking temperature. Cakes made from heat-treated cake flour and strong
white flour baked at low and high temperatures produced cakes where the center of the cake was lower than the surrounding
pins resulting in a final undesirable dimpled cake contour. A higher baking temperature caused the cake to rise more rapidly.
Baking at high temperature produced cakes which shrank the most (P < 0.001) during cooling. Among all combinations of flour type and different temperature treatments, cake made from heat-treated
cake flour baked at the middle temperature produced the best final cake in terms of a final dome-shape contour, an appreciable
volume during baking, less volume shrinkage during baking, and maximum cross-sectional area of the half cake after 1 h cooling. 相似文献
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黑木耳蛋糕生产工艺研究 总被引:1,自引:0,他引:1
以低筋粉、黑木耳为主要原料,研制黑木耳蛋糕。采用单因素和正交试验,以蛋糕比容和感官评分为评价标准,优化工艺参数。结果表明:最优条件为打蛋时间6 min、焙烤温度170℃、焙烤时间40 min,黑木耳粉粒径120μm,以低筋粉质量为基准黑木耳粉添加量2%、绵白糖添加量80%、蛋糕油添加量4%,在此条件下,黑木耳蛋糕表皮油润,口感松软。 相似文献
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SERAP BILGEN YALÇIN COKUNER ERAN KARABABA 《Journal of Food Processing and Preservation》2004,28(2):89-102
The effects of combined conventional and microwave oven baked white layer cake characteristics were studied. Two types of commercially milled wheat flour, white (A) and whole wheat (B), were used. The modified white layer cake making method was used for conducting the cake baking trials. The conventional baking times (8 or 11 min), microwave power (400 or 600 W) and microwave baking time (30, 40, or 50 s) were chosen as baking parameters. Conventional baking was applied to form the cake crust before baking with the microwave oven used to form the crumb of the cakes. The performance of combination baking was compared with the performance of conventional baking. The volume, bake loss, internal factors, and crust color of cakes were evaluated as quality characteristics. The bake losses of cakes using the combination of short oven times and low microwave power for selected microwave times were smaller than the bake losses of the control cakes for both flours. Long oven times and low microwave power increased the specific volume of cakes. Cakes baked from flours A and B exhibited similar internal properties. Oven time significantly affected the crust color of cakes made with flour A. The crust color of cakes made with flour B was similar to the crust color of control cakes. Using a combination of conventional and microwave baking produces cakes with qualities equivalent to the qualities of cakes produced with conventional baking. 相似文献
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Mehmet Murat Karaolu & Halis Gürbüz Kotancilar 《International Journal of Food Science & Technology》2009,44(1):93-99
The effect of par-baking and refrigerator storage on the quality of cake was investigated. Quality evaluation of rebaked cakes was performed by using physical, chemical and instrumental texture profile analysis. Cakes were par-baked for 15, 20 and 25 min at 175 °C and then they were stored at refrigerator temperature (4 °C) for 30, 60 and 90 days, wrapped with two polyethylene bags. After storage, par-baked cakes were rebaked at 175 °C and were subjected to analysis. Par-baking and intermediate storage time had a significant effect on baking loss, crumb moisture content, colour, symmetry index and textural properties of cake. The increase in the par-baking time led to a decrease in the baking loss and an increase in the moisture content of cake. Specific volume, moisture content, L colour value and symmetry index significantly decreased with increasing intermediate storage time, while baking loss significantly increased. However, regarding the crumb hardness, cohesiveness, springiness, gumminess and chewiness, the results indicated that the best result was obtained when cakes were baked for 15 min at the par-baking stage. Overall, the cakes became firmer, less cohesive and less dry crumb as the intermediate storage time increased, whereas springiness increased. 相似文献