香菇汁添加量对香菇蛋糕品质的影响

目的]研究香菇汁在蛋糕糊中不同添加量对蛋糕品质的影响。方法]应用传统蛋糕制作配方和制作工艺,通过改变在蛋糕糊中添加不同比例的香菇汁,观察测定影响蛋糕质量的感官指标、理化指标和卫生指标。结果]添加10%香菇汁的蛋糕蓬松程度较差,不能体现香菇香味,产品色泽无影响;添加20%的香菇汁即可改善蛋糕的蓬松度,增加了产品的香菇香味,稍微改善了蛋糕的色泽;香菇汁添加量达30%则降低了蛋糕的蛋香味和色泽。综合色泽、香味和蓬松程度几个方面,添加20%～25%的香菇汁最为合适。结论]香菇汁在蛋糕糊中的添加对蛋糕的理化指标和卫生指标无影响,其不同添加量会影响到蛋糕的色泽、香味和蓬松程度。

Effects of Mushroom Juice Additive Amount on the Quality of Cake

Objective] To study effects of mushroom juice additive amount on the quality of cake.Method] By using traditional cake processing formula and technique,through change different additive amount of mushroom juice,the sensory indicators,physical and chemical indicators and health indicators were observed.Result] Adding 10% mushroom juice,fluffy degree of cake is poor,can not reflect mushroom fragrance,no influence on the color of product.Fluffy degree can be improved by adding 20% mushroom juice,increase mushroom flavor,and slightly improve cake color.Mushroom juice added up to 30% reduce egg flavor and color.Considering aspects of integrated color,fragrance and fluffy degree,adding 20%-25% of the mushroom juice is most appropriate.Conclusion] Adding mushroom juice have no effects on physical and chemical indicators and health indicators of cakes,while different additive amounts will influence the cake'color,flavor and fluffy degree.