Using the low gluten flour, Hericium erinaceus, eggs, sugar and oils as the main raw material, the single factor tests and response surface methodology were utilized to investigate the effect of sugar , eggs, Heri-cium erinaceus powder adding quantity on the sensory quality of Hericium erinaceus sponge cake. The results showed that the order of the effect of different factors on the sensory quality of Hericium erinaceus sponge cake was eggs>Hericium erinaceus powder>sugar;the optimum formula was low gluten flour 100 g, sugar 155.8 g, eggs 347.6 g, Hericium erinaceus powder 6.1 g, cake emulsifier 10 g, salad oil 20 g;verifying test indicated the sponge cake made in the best formula owned golden yellow color, soft and loose taste, smooth appearance and delicate texture whose sensory score could reach 90.7 points.
NETL
NSTL
万方数据
维普
