Development and Market Prospect of Seabuckthorn Leaf Xylitol Chiffon Cake
In order to improve the comprehensive utilization value of seabuckthorn leaf,the process of seabuckthorn leaf xylitol chiffon cake with low gluten flour and seabuckthorn leaf powder as raw materials and xylitol replacing part of white sugar was studied.The effects of the amount of seabuckthorn leaf powder,xylitol and salad oil on the viscosity,specific volume and overall acceptability of cake were investigated.On this basis,process optimization was carried out by response surface analysis method,and the optimal process formula was:low gluten flour of 1 000 g,seabuckthorn leaf powder of 121 g,xylitol of 509 g,salad oil of 354 g,water of 1 250 g,white granulated sugar of 650 g,Tata powder of 18 g,salt of 16 g yolk of 940 g and egg white of 2 500 g were baked at 170 ℃ for 18 min.According to this process,the chiffon cake was soft in taste and of the best quality,which was a low-sugar cake with nutrition.
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