摘要:
以淮山药、木糖醇、麦芽糖醇等为原辅料,开发研制无糖淮山药蛋糕。通过单因素实验确定影响产品品质因素,用正交实验确定产品最佳配方参数,并用SPSS软件进行分析。结果表明:面粉100g、鲜鸡蛋200g、木糖醇70g、液体麦芽糖醇50g、泡打粉1.8g、大豆油20g、淮山药浆100g、蛋糕油10g、水10g,在一定条件下,可生产出色泽自然的无糖淮山药蛋糕。
Abstract:
The cake with sugar- free and Dioscorea opposita Thunb was developed by use of Dioscorea opposita Thunb, xylitol, maltitol, baking powder and cake oil. The single factors included adding quantity of Dioscorea opposita Thunb., xylitol, maltitol, baking powder and cake oil, at the basis of which, orthogonal experiment was used to optimize the product formulation and spss sofeware was used to analyze the results. The results were showed that sensory evaluation was as a index, the optimal product formulation contained wheat flour 100 g, egg200g, xylitol 70 g, Liquid maltitol 50 g, baking powder 1.8g, first- degree soybean oil 20 g, Dioscorea opposita Thunb paste 60 g, cake oil 10 g, water 10 g.In this condition, the cake with sugar- free and Dioscorea opposita Thunb was produced that has natural color and fresh flavor.
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