香榧果糕的制作工艺研究

Study on the production technology of Torreya grandis fruit cake

中文关键词:  香榧粉  果糕  生产工艺

英文关键词:Torreya grandis powder  fruit cake  production process

中文摘要:

      目的 研究一款以香榧为主要原料的果糕。方法 通过单因素实验和正交实验, 确定香榧粉、鸡蛋、低筋面粉、纯牛奶的添加量对香榧果糕品质的影响, 优化香榧果糕的配方。结果 各影响因素对香榧果糕感官评分的影响顺序为: 低筋面粉添加量＞鸡蛋添加量＞香榧粉添加量＞纯牛奶添加量。最佳配方为: 香榧粉14 g、鸡蛋100 g、低筋面粉100 g、纯牛奶43 g、麦芽糖醇47 g、花生油43 g、小苏打3 g, 在面火烘烤温度175 ℃、底火烘烤温度175 ℃时, 烘烤17 min。结论 在此条件下制得的果糕风味独特, 品质优良, 并具有一定营养保健功能。

英文摘要:

      Objective To develop a fruit cake made with Torreya grandis as the raw material. Methods Through the single factor tests and rthogonal experiment, the influences of adding amounts of Torreya grandis powder, eggs, low-gluten flour, pure milk on Torreya grandis fruit cake quality were determined. Results The score order of influences of various factors on Torreya grandis fruit cake sensory score was: low-gluten flour amount＞eggs amount＞Torreya grandis powder amount＞pure milk amount. The best formula were as follows: the addition of Torreya grandis powder was 14 g, eggs was 100 g, low-gluten flour was 100 g, pure milk was 43 g, maltitol was 47 g, peanut oil was 43 g, and baking soda was 3 g, after 17 min baking at surface fire temperature 175 ℃, and bottom fire temperature 175 ℃. Conclusion The Torreya grandis fruit cake is delicious and got certain nutrition and health care functionl.