| 蓝莓渣膳食纤维蛋糕的配方优化 |
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| 引用本文： | 张雅娜,郭丽,柴云雷,夏通,李旭克.蓝莓渣膳食纤维蛋糕的配方优化[J].食品工业科技,2018,39(24):222-226,233. |
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| 作者姓名： | 张雅娜 郭丽 柴云雷 夏通 李旭克 |
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| 作者单位： | 绥化学院食品与制药工程学院, 黑龙江绥化 152061 |
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| 基金项目： | 绥化学院绿色食品加工保鲜技术研究创新团队项目。 |
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| 摘 要： | 以蓝莓果渣为辅助原料,通过单因素实验和正交试验采用感官评定和质构特性对蓝莓渣膳食纤维蛋糕进行配方优化。结果表明,蓝莓渣膳食纤维蛋糕的最优配方(以面粉和蓝莓果渣粉总量100 g,鸡蛋添加量200 g计)为:蓝莓果渣粉添加量1.5 g,泡打粉添加量1.0 g,大豆油添加量35 g,白砂糖的添加量35 g,在此配方下研制的蓝莓渣膳食蛋糕硬度为(448±11)g,可恢复形变为(2.32±0.19)mm,内聚性为0.46±0.01,咀嚼性为(18.2±0.4)mJ,弹性为(8.66±0.05)mm。
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| 关 键 词： | 蓝莓果渣 蛋糕 配方 质构 |
| 收稿时间： | 2018-02-06 |
Formula Optimization of Blueberry Pomace Dietary Fiber Cake |
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| ZHANG Ya-na,GUO li,CHAI Yun-lei,XIA Tong,LI Xu-ke.Formula Optimization of Blueberry Pomace Dietary Fiber Cake[J].Science and Technology of Food Industry,2018,39(24):222-226,233. |
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| Authors: | ZHANG Ya-na GUO li CHAI Yun-lei XIA Tong LI Xu-ke |
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| Affiliation: | College of Food Pharmaceutical Engineering, Suihua College, Suihua 152061, China |
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| Abstract: | With blueberry pomace as auxiliary materials,using the single factor experiment and orthogonal test,the formula optimization were conducted through sensory evaluation and texture characteristic of blueberry pomace dietary fiber cake. The results showed that,the best formula of blueberry pomace dietary fiber cake(with flour and blueberry pomace powder mass 100 g,egg mass 200 g)were as follows:Blueberry pomace powder addition amount was 1.5 g,baking powder addition amount was 1.0 g,soybean oil addition amount was 35 g,sugar addition amount was 35 g.Under these formulas,the hardness of blueberry pomace dietary fiber cake was(448±11) g,the resilience was(2.32±0.19) mm,the cohesiveness was 0.46±0.01,the chewiness(18.2±0.4) mJ,springiness was(8.66±0.05) mm. |
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| Keywords: | blueberry pomace cake formula texture |
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