【摘要】 陈皮磨成粉加入蛋糕配方,以正交试验研究了陈皮风味蛋糕的适宜配方。试验结果显示,蛋糕的感官品质主要受鸡蛋用量及加糖量的影响,陈皮粉加入量和加水量也是影响蛋糕感官品质的因素。以面粉计,使用1%的泡打粉、200%的鸡蛋、100%的白糖、2%的陈皮粉及10%的水可以生产出适口的陈皮风味蛋糕。更多还原

【Abstract】 The optimum recipe for cake with orange skin was studied with orthogonal design. The quantity of egg, sugar, orange skin powder and water influenced the characteristic of the cake. Based on flour, 1% of foamy powder, 200% of egg, 100% of sugar, 2% of orange skin powder and 10% of water made the cake accepted.更多还原