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[摘要]
本文研究以面粉、元贞糖、魔芋粉为主要原料制作无糖魔芋保健蛋糕。通过正交试验优化最佳工艺条件为:低筋面粉100 g,鸡蛋210%,元贞糖10%,魔芋粉35%,食用调和油5%、蛋糕油2%,(添加量均为低筋面粉重量的百分比)打蛋时间12 min,200 ℃下烘烤15 min。制品表面金黄、有光泽,质地丰满、柔软、有弹性,口感松喧香甜。
[Key word]
[Abstract]
This paper studies the preparation of a health cake using flour, Yuanzhen sugar and konjac powder as main raw material. The results of the orthogonal experiments showed that the optimum formula was flour 100 g, egg 210%, Yuanzhen sugar 14%, konjac flour 35%, edible oil 5% and cake oil 2% (adding the flour weight percent). And the best processing conditions were egg-whisking time 12 min, baking temparature 200 ℃ and baking time 15 min. The products showed good sensory quality.
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