| 花生渣蛋糕的开发研究 |
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| 引用本文： | 黄明发,曾凡坤,焦必宁,李富安.花生渣蛋糕的开发研究[J].食品工业,2006(6). |
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| 作者姓名： | 黄明发 曾凡坤 焦必宁 李富安 |
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| 作者单位： | 西南大学食品科学学院 重庆400716(黄明发，曾凡坤)，中国农业科学院柑桔研究所 重庆400712(焦必宁)，四川雨润食品有限公司 内江641000(李富安) |
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| 摘 要： | 在蛋糕基本原料不变的情况下,添加花生渣,进行单因素和正交试验,进而确定花生渣蛋糕的最佳配方。结果表明：当添加15%的花生渣,120%的鸡蛋,100%的白砂糖,1．5%的泡打粉时蛋糕品质最好,其影响因素依次为：泡打粉＞花生渣粉＞鸡蛋＞白砂糖。
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| 关 键 词： | 花生渣 蛋糕 品质 |
Study on the Development of Peanut Residue Cake |
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| Abstract: | In this article,peanut residue was added to cake with the cake's basic material was kept constant. Single factor and orthogonal experiments were tested to determine the right formula of peanut residue cake.The result indicated that quality of product is best with 15% peanut residue,120% egg,100% sugar and 1.5% baking powder in proportion to flour in cake were added.The factors affecting peanut cake are baking powder, peanut residue,egg and sugar in turn. |
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| Keywords: | peanut residue cake quality |
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