传统中式蛋糕“槽子糕”的配方优化研究

传统中式蛋糕“槽子糕”口感酥软，风味独特，但在放置过程中会出现感官变差、油脂氧化等现象。本文以聚葡萄糖、酪蛋白酸钠、茶多酚代替传统配方中的糖、乳化剂和抗氧化剂，采用单因素试验和正交试验设计优化“槽子糕”中添加剂的配方，以改善其品质。结果表明，在主料配方小麦粉4.5 kg、鸡蛋4.5 kg、芝麻油1 kg的条件下，添加剂最佳配比为：聚葡萄糖1.35 kg，酪蛋白酸钠68.5 g，茶多酚0.45 g，在该配方下制得的“槽子糕”质地柔软有弹性，色泽均匀，无不规则大空洞，口感醇厚有香气。

Study on the Optimization of Traditional Chinese Cake Recipe Caozigao

Caozigao, a traditional Chinese cake, has a soft taste and unique flavor. However, the taste would become worse due to oil oxidation during storage process. In this study, health-functional addictives including polydextrose, nutrose, tea polyphenol were used to replace traditional sugar, emulgator, antioxidant respectively. Single factor test and orthogonal experiment were used to optimize the process parameters in order to improve quality of the cake. The results showed that under the conditions of 4.5 kg wheat flour, 4.5 kg egg and 1 kg sesame oil, the best ratio of additives were: 1.35 kg polydextrose, 68.5 g sodium caseinate and 0.45 g tea polyphenol. Under this condition, the obtained cake had elastic quality, uniform color, porous structure without irregular cavity and full of aroma.