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L9(34)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.
Abstract
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 L9(34)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 production and consumption.
NETL
NSTL
万方数据