摘要
以面粉、鸡蛋、猕猴桃为主要原料，研制出猕猴桃戚风蛋糕。通过单因素试验和响应面优化出猕猴桃戚风蛋糕的最佳配方为：猕猴桃添加量4.3%，糖添加量35%，塔塔粉添加量为0.5%。研制出的猕猴桃戚风蛋糕口感细腻松软，酸甜适宜，组织均匀，且带有浓郁的猕猴桃风味。
Abstract
The kiwi chiffon cake was developed with flour, egg and kiwi. The optimum formula of the kiwi chif-fon cake was kiwi 4.3%, sugar 35%, Tartar powder 0.5%by the single-factor experiment and response sur-face. The kiwi chiffon cake was soft, smooth, suitable in taste and uniform in texture, exhibiting a strong kiwi flavor.
NETL
NSTL
维普
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