裙带菜海绵蛋糕加工工艺研究

本文以裙带菜粉为主要的添加辅料,制成了一种营养丰富的蛋糕。通过裙带菜粉、鸡蛋、白糖以及蛋糕油添加量的单因素试验和正交试验,以蛋糕的感官特性及质构性能为评价指标,确定了裙带菜海绵蛋糕的最佳配方。试验结果表明,裙带菜蛋糕的最佳工艺条件为裙带菜粉添加量6%、鸡蛋添加量150%、白砂糖添加量45%、蛋糕油添加量7%(以面粉的添加量为100%计)。制作的裙带菜海绵蛋糕组织均匀、蓬松,无空洞,颜色黄中带淡绿,色泽均匀,有裙带菜的清香味,无塌陷,兼备裙带菜和蛋糕的营养特色,有很好的营养价值和经济价值。

Study on Processing Technology of Nutritive Sponge Cake of Undaria pinnatifida

A kind of nutrient-rich cake is made with Undaria pinnatifida powder as the main additive.Through the single factor experiment and orthogonal experiment of adding amount of Undaria pinnatifida powder,egg,sugar and cake oil,the optimum recipe of Undaria pinnatifida vegetable cake was determined with the sensory characteristics and texture properties of the cake as the evaluation indexes.The test showed that the best processing conditions for the cake were that the amount of the meal was 6%,the amount of egg was 150%,the amount of sugar was 45%,and the amount of cake oil was 7%(100%of flour).The cake made of Undaria pinnatifida was evenly organized,fluffy,no void,yellow with light green color,uniform color,with the fragrance of skirt vegetable,no collapse,with the nutritional value of skirt vegetable and cake,with good nutritive and economic value.