摘要
以大理青梅为原料,在酸奶和戚风蛋糕基本配方的基础上,通过单因素和正交试验确定青梅酸奶及青梅酸奶蛋糕的最佳工艺及配方。试验结果表明:纯牛奶500 g、青梅汁15 g、酸奶发酵剂接种量15 g、白砂糖用量35 g、发酵温度为43℃、发酵时间为6 h、冷藏12 h以上,以此条件制备的青梅酸奶,具有独特的青梅风味和较好的组织状态;青梅酸奶80 g、蛋糕专用粉45 g、玉米淀粉10 g、鸡蛋100 g、白砂糖28 g、植物油11 g,上下火均为175℃,烘烤40 min,以此条件制作的青梅酸奶蛋糕组织均匀细腻,外形完整,兼有青梅和酸奶独特风味。经过检验,青梅酸奶蛋糕的各项指标均符合蛋糕的国家标准。
Dali green plum was used as the raw materials.On the basic recipe of the yoghurt and chiffon cake,the best recipe of the plum yoghurt and plum yoghurt cake was to be determined through single factor and orthogonal test.The experimental results showed that under the condition of pure milk 500 g,plum juice 15 g,starter 15 g,sugar 35 g,fermentation temperature 43℃,fermentation time 6 h,cold storage for more than 12 h,green plum yogurt was prepared with unique green plum flavor and better tissue state.Under the condition of yoghurt80g,cakespecial powder 45g,corn starch 10g,egg 100g,sugar 28 g,vegetable oil 11 g,baked 40 min at 175℃,the plum yoghurt cake had uniform and delicate,complete shape,both plum and yogurt unique flavor.After testing,all indicators of plum cake were in line with the national standard of cake.
作者
黄慧福
罗优
潘丽君
HUANG Hui-fu;LUO You;PAN Li-jun(College of Biological Resources and Food Engineering,Qujing Normal University,Qujing 655011,Yunnan,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第3期146-151,共6页
Food Research and Development
基金
地方高校国家级大学生创新创业训练计划项目(201610684006)
曲靖师范学院教学质量与教学改革工程项目(2016zdzy003
YZKC2016020)
关键词
蛋糕
青梅
酸奶
配方
感官评价
cake
green plum
yoghurt
formula
sensory evaluation
作者简介
黄慧福(1973-),女(汉),副教授,硕士研究生,研究方向:食品工艺与质量安全
