Optimization of Processing Technology of Towel Gourd and Pumpkin Sponge Cake
The processing technology and formula of towel gourd and pumpkin sponge cake were optimized by single factor and orthogonal tests in the paper.The results showed that,the best color protection conditions of towel gourd were:immersion time of color-protection solution 8 min,blanching time 4 min and blanching temperature 100 ℃.Under such circumstances,the towel gourd slice presented an ideal color protection effect with green color.The best formulae of towel gourd and pumpkin sponge cake were:on the basis of wheat weak flour weight,towel gourd and pumpkin mud adding amount 30％,the ratio of eggs and flour 1.6∶1,sugar adding amount 85％ and soybean oil adding amount 32％.The sponge cake had a moderate expansion degree and a better taste.The physical and chemical composition test results indicated that,the nutrients of sponge cake with towel gourd and pumpkin was superior to the ordinary cake and the cake had lower fat.
NETL
NSTL
万方数据
维普
