【摘要】 以玉米粉为主料，添加牛奶、胡萝卜碎、奶酪、鸡蛋液及黄油等辅料，研制的一款新型杂粮蛋糕。以感官评价为指标，通过单因素试验和正交试验设计确定了蛋糕最佳配方为玉米粉50g、牛奶100g、胡萝卜碎8g、奶酪12.5g、黄油6g、鸡蛋液12g、白砂糖6g、玉米粒7g、柠檬汁2g。用该配方制得的玉米胡萝卜奶酪蛋糕香味浓郁、色泽金黄、口感细腻，酸甜适中，风味独特。更多还原

【Abstract】 In this study, corn flour was used as the main material, and milk, carrots, cheese, egg liquid, butter and other auxiliary materials were added to develop a new type of miscellaneous grain cake. Taking sensory eval-uation as an index, the best formula of cake was determined by single factor experiment and orthogonal experi-ment design as follows: corn flour 50 g, milk 100 g, chopped carrot 8 g,cheese 12.5 g, butter 6 g, egg liquid12 g,sugar 6 g, corn kernels 7 g,and lemon juice 2 g. The corn and carrot cheese cake made by this formula has rich fragrance, golden color, delicate taste, moderate sweet and sour taste and unique flavor.更多还原