【摘要】 以香芋风味戚风蛋糕为例,探讨香芋风味戚风蛋糕的配方及品质优化,通过香芋色香油、液态酥油、低筋粉三个因素进行单因素实验和L₉（3⁴）正交表进行正交实验并结合质构仪测定TPA参数,确定了最佳配方。结果表明:在蛋清100.0 g、蛋黄50.0 g的基础上,低筋粉48.0 g,白砂糖粉50.0 g（蛋清中加40.0 g、蛋黄中加10.0 g）,液态酥油24.0 g,牛奶25.0 g,泡打粉1.0 g,塔塔粉1.0 g,香芋色香油0.040 g。此配方可制作出风味最佳的香芋戚风蛋糕。更多还原

【Abstract】 The producing parameter of taro flavor chiffon cake were optimized by single factor experiment and orthogonal experiment of L9(34). Also, TPA parameters were determined by texture analyzer. Three optimized factors were liquid butter, taro flavor oil and low gluten powder. Results showed that the formula of egg white 100 g, egg yolk 50 g, low-gluten flour 48 g, white sugar powder 50 g(40 g were added to egg white, 10 g were added to egg yolk), liquid butter 24 g, milk 25 g, baking powder 1 g, Tata powder 1 g and taro flavor oil 0.040 g was best. It can produce the best flavor of taro chiffon cake.更多还原