Study on Development of Lingwu Long Jujube Walnut Cake
Lingwu long jujube walnut cake were made with low gluten flour and Lingwu long jujube as the main raw material,corn oil,egg and so on as auxiliary materials.Using the sensory evaluation as evaluation index, the formula and processing technology of the walnut cake were studied by single factor and orthogonal experiment.Study the texture and colour of Lingwu long jujube walnut cake(Lingwu long jujube powder 25 %)and the control group(Lingwu long jujube powder 0 %).The results showed that,the best formula was low gluten flour 120 g, corn oil 70 g, Lingwu Long jujube 55 g, sugar 45 g, Lingwu long jujube powder 30 g, white sesame 20 g,water 15 g,whole egg 15 g,soda ash 1.2 g,salt 1 g,baking powder 1 g,baking temperature 155℃, time 20 min.On this process formula,the sensory evaluation score of Lingwu long jujube walnut cake was 97, the hardness was 1 176.78 g,the fracturability was 13.99 mm,the color of L*,a*and b*were 46.21,12.41 and 18.64. Compared with the control group, the hardness and fracturability were both improved, the luminance value and red value of Lingwu long jujube walnut cake decreased,the yellow value increased.
NETL
NSTL
万方数据
维普
