摘要
以玉米粉为主料,添加牛奶、胡萝卜碎、奶酪、鸡蛋液及黄油等辅料,研制的一款新型杂粮蛋糕.以感官评价为指标,通过单因素试验和正交试验设计确定了蛋糕最佳配方为玉米粉 50g、牛奶 100g、胡萝卜碎 8g、奶酪 12.5g、黄油 6g、鸡蛋液 12g、白砂糖 6g、玉米粒 7g、柠檬汁 2g.用该配方制得的玉米胡萝卜奶酪蛋糕香味浓郁、色泽金黄、口感细腻,酸甜适中,风味独特.
Abstract
In this study,corn flour was used as the main material,and milk,carrots,cheese,egg liquid,butter and other auxiliary materials were added to develop a new type of miscellaneous grain cake.Taking sensory eval-uation as an index,the best formula of cake was determined by single factor experiment and orthogonal experi-ment design as follows:corn flour 50 g,milk 100 g,chopped carrot 8 g,cheese 12.5 g,butter 6 g,egg liquid 12 g,sugar 6 g,corn kernels 7 g,and lemon juice 2 g.The corn and carrot cheese cake made by this formula has rich fragrance,golden color,delicate taste,moderate sweet and sour taste and unique flavor.
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