摘要：本文主要以五谷杂粮为原料设计研究五谷杂粮蛋糕的制作。蛋糕制作工艺以戚风蛋糕为主。先以浆料比，比容及感官评价为指标，筛选出紫薯和黄豆为五种不同的五谷杂粮（黄豆，黑米，紫薯，香芋，山药）中最适宜添加的杂粮并复配出其最佳添加量，随后以浆料比、比容和感官评价为指标，了解不同配料分别对五谷杂粮蛋糕品质的影响。在此基础上，通过正交试验获得影响五谷杂粮蛋糕的主次因素，最佳配料组合。再次设计五谷杂粮蛋糕的制作工艺。结果显示五谷杂粮蛋糕的最佳配方：低筋粉75g，紫薯粉16.5g，黄豆粉8.5g，植物油55g，水40g，糖80g，鸡蛋300g。在制作工艺的研究中，对烘烤的温度和时间进行实验，最终确定五谷杂粮蛋糕的烘烤条件为：上温170℃、下温150℃，17min。生产出的蛋糕紫薯味与黄豆味风味协调，口感均衡，组织细密膨松，具有良好保健作用对人体健康有益使其成为深受人们喜爱、有益人们健康的绿色食品。
关键词：五谷杂粮；黄豆；紫薯；戚风蛋糕；工艺；配方。
The Application of Whole Grains in Cakes
Abstract: In this paper, the production of whole grains cakes is designed and researched based on whole grains. The cake making process is based on chiffon cakes. First, with the ratio of pulp, specific volume, and sensory evaluation as indicators, we selected purple sweet potato and soybean as the most suitable coarse grains in five different kinds of grains (yellow, black rice, purple sweet potato, scented yams, and yam) and compounded them. The best addition amount was followed by the ratio of slurry, specific volume and sensory evaluation as indicators to understand the effects of different ingredients on the quality of whole grain cakes. On this basis, the primary and secondary factors affecting whole grains cakes and the best ingredients combination were obtained through orthogonal experiments. Once again, design a production process for whole grains cakes. The results showed that the best formula for the whole grain cakes (baking percentage): low-gluten flour 75g, purple sweet potato powder 16.5g, soybean powder 8.5g, vegetable oil 55g, water 40g, sugar 80g, eggs 300g. In the study of the production process, pre-experiments were conducted on the baking temperature and time, and finally the baking temperature and time of the whole grain cake was determined as follows: 170° C., lower fire 150° C., 17 min. The purple sweet potato flavor and the yellow bean flavor produced in the cake are coordinated, the mouthfeel is balanced, and the tissue is fine and bulky. It has a good health care effect and is beneficial to human health, making it a popular green food for people's health.
Key Words:Grains; Soybeans; Purple Sweet Potatoes; Black Rice; Citrons; Chinese Yam; Chiffon Cakes; Processes; Formulas.
目录
1 绪论 1
1.2 蛋糕概述 1
1.2.1乳沫类蛋糕 1
1.2.2 面糊类蛋糕 2
1.2.3戚风蛋糕 2
1.3 五谷杂粮概述 2
1.3.1五谷杂粮的营养及保健价值 2
1.4 影响五谷杂粮蛋糕品质的因素 3
1.4.1 原辅料对五谷杂粮蛋糕品质的影响 4
1.4.2 搅打过程对五谷杂粮蛋糕品质的影响 5
1.4.3 制备面糊的温度对五谷杂粮蛋糕品质的影响 五谷杂粮在蛋糕中的应用研究:http://www.chuibin.com/shiping/lunwen_205837.html