【摘要】 采用单因素试验和响应面法考察酸角粉、白砂糖、鸡蛋的添加量对酸角海绵蛋糕感官品质及硬度的影响,优化酸角海绵蛋糕的制作工艺。结果表明,最优工艺参数为低筋面粉100%、酸角粉3.88%、白砂糖80%、鸡蛋261.45%、色拉油11%、蛋糕油5.6%;经验证,在最优工艺参数下制作的海绵蛋糕色泽金黄、块形丰满、气味香浓、口感香甜适中、柔软疏松、组织细腻,感官评分可达91.4分,硬度为440.134 g,有独特的酸角风味。更多还原

【Abstract】 The effects of tamarind powder,white granulated sugar and egg addition on the sensory quality and hardness of tamarind sponge cake were investigated by single factor test and response surface method,and the preparation technology of tamarind sponge cake was optimized. The results showed that the best processing parameters were low gluten flour 100 %,tamarind fruit powder 3.88 %,sugar 80 %,egg 261.45 %,salad oil11 % and cake emulsifier 5.6 %. Verifying test indicated the sponge cake made in the best formula owned golden yellow color,soft and loose taste,smooth appearance and delicate texture whose sensory score can reach 91.4 points and hardness was 440.134 g. The cake had unique flavor of tamarind fruit.更多还原