鱼香肉丝风味蛋糕制作工艺的研究

摘 要：本研究将蛋糕的绵密丝滑与鱼香肉丝的甜辣鲜香相结合，同时使用更安全的白醋和活性干酵母替代塔塔粉和泡打粉，使蛋糕的食用性更安全健康，口味和营养更丰富。试验结果表明，蛋糕的最佳配方为：鱼香肉丝粉9g，面粉120g，鸡蛋150g，白糖80g，大豆油25g，牛奶125g，酵母0.5g，柠檬汁8g，白醋0.5g。按此配方制得的蛋糕绵密丝滑，光泽度与弹性较好，甜味和咸味适中，微辣，鱼香肉丝的风味浓郁，综合品质最佳。

Study on Production Process of Fish-flavored Shredded Pork Cake

We aimed to find out an appropriate formula that well combines the fish fresh sweet spicy flavor of shredded pork with the tight-knit silky flavor of cake, at the same time, using more safe white vinegar and active dry yeast instead of Tata flour and baking powder in the process of making cake. After these attempts, the cake was safer, healthier, and more nutritious, at the same time had more abundant taste than previous products. Our results suggested that appropriate formula of the cake was as follows: the fish-flavored shredded pork powder 9 g; flour 120 g; eggs 150 g; sugar 80 g; oil 25 g; milk 125 g; baking powder 0.5g; lemon juice 8 g; white vinegar 0.5 g. According to this formula, we get fish-flavored shredded pork cake with good luster and elasticity, moderate sweetness and the best comprehensive quality.