| 王丽霞,邹雨,朱丽,陆东和.魔芋玫瑰茄海绵蛋糕配方的研究[J].井冈山大学自然版,2020,41(3):39-44 |
| 魔芋玫瑰茄海绵蛋糕配方的研究 |
| STUDY ON THE FORMULA OF KOJAC ROSELLE SPONGE CAKE |
| 投稿时间：2019-12-20 修订日期：2020-03-19 |
| DOI：10.3969/j.issn.1674-8085.2020.03.008 |
| 中文关键词: 魔芋 玫瑰茄 海绵蛋糕 配方 品质 |
| 英文关键词: konjac roselle sponge cake recipe quality |
| 基金项目:福建省科技厅科技计划重点项目（高校产学研项目，2015N5003）；莆田学院博士科研启动基金（2019022）；莆田学院2019年大学生创新创业项目（201911498072）；福建省科技厅公益类项目（2017R1014-1）；福建省农科院项目（AC2017-9） |
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| 摘要点击次数: 1610 |
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| 中文摘要: |
| 以低筋小麦粉和玫瑰茄花色苷为主要原料，白砂糖、鸡蛋、魔芋粉、卡拉胶、花生油、柠檬汁为辅料，研制魔芋玫瑰茄海绵蛋糕。以硬度和感官评分为指标，优化蛋糕配方。结果表明魔芋玫瑰茄海绵蛋糕最佳配方为：低筋小麦粉100%、白砂糖80%、魔芋粉15%、玫瑰茄花色苷浓度0.25 g/20 mL（玫瑰茄花色苷粉：卡拉胶：水=0.25 g：1 g：20 mL）100%、花生油30%、柠檬汁140%、食盐1%。面火120℃、底火140℃、烘烤时间20 min，蛋糕品质最佳，感官评分95分，蛋糕硬度648 g，水分含量54.13 g/100 g，比容1.33 mL/g，粗脂肪含量12.1 g/100 g，总糖含量19.04 g/100 g。蛋糕不收缩，不变形，孔密细致，口感柔软，呈均匀的紫红色，具有魔芋及玫瑰茄风味。 |
| 英文摘要: |
| Konjac roselle sponge cake were made with low gluten wheat flour and roselle anthocyanin as main materials, white sugar, egg, konjac powder, carrageenan, peanut oil, lemon juice as auxiliary materials. Using hardness and sensory scores as indexes, the formula of the cake were investigated. The optimum formula of the cake were determined as follows:low gluten wheat flour 100%, sugar 80%, konjac powder 15%, roselle anthocyanins concentration 0.25 g/20 mL (anthocyanins:carrageenan:pure water=0.25 g:1 g:20 mL) 100%, peanut oil 30% and lemon juice 140%. The cake baked with surface fire 120℃ and bottom fire 140℃ for 20 min has the best quality with a sensory score of 95 points. The cake has a hardness of 648 g, water content of 54.13 g/100 g, a specific volume of 1.33 mL/g, a fat content of 12.1 g/100 g and a total sugar content of 19.04 g/100 g. In Addition, the cake provides the flavors of konjac and roselle with intact appearance, no shrinkage or deformation, a fine texture, and a uniform purplish red color. |
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