| 豆皮蛋糕的研制 |
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| 引用本文： | 曹阳.豆皮蛋糕的研制[J].安徽农业科学,2010,38(30):17177-17178,17270. |
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| 作者姓名： | 曹阳 |
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| 作者单位： | 江苏食品职业技术学院,江苏淮安223003 |
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| 摘 要： | 目的]寻求豆皮蛋糕的最佳配方。方法]选取了豆皮粉、鸡蛋、面粉、糖四因素,每因素三水平,通过预试验、正交试验确定最佳配比。探讨了豆皮不同粉碎度、泡打粉、蛋糕油、水的用量、焙烤温度及焙烤时间对蛋糕品质的影响。结果]豆皮蛋糕的最佳工艺配方为：豆皮粉50g,鸡蛋300g,面粉200g、糖80g,豆皮粉的粉碎度为100目,泡打粉1.0%,蛋糕油12g,水50g,焙烤温度175℃,焙烤时间20min。结论]该研究增加了豆皮的利用率,改善了蛋糕的品质。
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| 关 键 词： | 豆皮粉 蛋糕 最佳工艺配方 |
Study the Cake with Soy-hull |
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| CAO Yang.Study the Cake with Soy-hull[J].Journal of Anhui Agricultural Sciences,2010,38(30):17177-17178,17270. |
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| Authors: | CAO Yang |
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| Institution: | CAO Yang (Jiangsu Food Sciences College,Huaian,Jiangsu 223003) |
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| Abstract: | The aim was to search for the optimum formula of soy-hull cake. This article selected the powder of soy-hull,eggs and flour,sugar,four factors and factors three levels,and through the pre-test and orthogonal experiment,the best formula was obtained. The influence of different degrees of soy-hull to soak a powder and cake,oil and water usage,baking temperature and baking time on the quality of the cake was explored. The results indicated that the best formula:50 g powder of soy-hull,300 g eggs,2 g flour,80 g,sugar,100 smash degrees,1.0% powder ,12 g cake oil and 50 g water. The baking temperature should be 175 ℃,and baked for 20 min. The research had increased soy-hull utilization and improved the quality of the cake. |
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| Keywords: | The powder of soy-hull Cake The optimum formula |
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