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甘薯蛋糕的制作工藝及其配方的設計

時間:2019-05-17 21:26來源:畢業論文
以甘薯為原料設計研究甘薯海綿蛋糕和甘薯戚風蛋糕的制作。通過預實驗,首先確定甘薯的處理方式;隨后以漿料比、比容和感官評價為指標,了解不同配料分別對兩款甘薯蛋糕品質的

摘要:本文主要以甘薯為原料設計研究甘薯海綿蛋糕和甘薯戚風蛋糕的制作。通過預實驗,首先確定甘薯的處理方式;隨后以漿料比、比容和感官評價為指標,了解不同配料分別對兩款甘薯蛋糕品質的影響。在此基礎上,通過正交試驗獲得影響甘薯海綿蛋糕和甘薯戚風蛋糕的主次因素,最佳配料組合。再次設計甘薯海綿蛋糕和甘薯戚風蛋糕的制作工藝。最后,對兩款甘薯蛋糕的貨架性質進行了研究。結果顯示:甘薯海綿蛋糕的最佳配方(焙烤百分比):低筋面粉100g,雞蛋120g,糖90g,甘薯50g,油18g。甘薯戚風蛋糕的最佳配方(焙烤百分比):低筋面粉100g,雞蛋400g,糖120g,甘薯80g,油40g。在制作工藝的研究中,對烘烤的溫度和時間進行預實驗,最終確定甘薯海綿蛋糕的烘烤溫度和時間為:180℃,25mins;甘薯戚風蛋糕的烘烤溫度和時間為:150℃,40mins;生產出的甘薯蛋糕具有強化營養保健的功能和良好的甘薯風味,使其成為深受人們喜愛、有益人們健康的綠色食品。35456
畢業論文關鍵詞:甘薯;海綿蛋糕;戚風蛋糕;工藝;配方;
The production technology and formulation design of the sweet potato cake
Abstract: This paper mainly studies the production of the sweet potato sponge cake and the sweet potato chiffon cake with sweet potato as material.By doing pre experiments, the treatment method of sweet potato is firstly determined.Subsequently the slurry ratio, specific volume and sensory evaluation as index,we understand the effects of different ingredients of two sweet potato cake quality.Based on this, the primary and secondary factors and the best ingredients of the sweet potato sponge cake and the sweet potato chiffon cake were obtained by orthogonal experiment.We design the production process of sweet potato sponge cake and sweet potato chiffon cake again.Finally, the shelf properties of two sweet potato cakes were studied.The final experimental results (expressed as percentage of baking):the best formula for sweet potato sponge cake is that low gluten flour 100g, egg 120g, sugar 90g, sweet potato 50g and oil 18g. The best formula for sweet potato chiffon cake is that low gluten flour 100g, egg 400g, sugar 120g, sweet potato 80g and oil 40g. In the research of the production process, the temperature and time of the baking were determined in the pre experiments.We finally determine baking temperature and time of the sweet potato of sponge cake:180℃, 25mins;baking temperature and time of sweet potato chiffon cake:150℃, 40mins;The sweet potato cake has the function of strengthening the nutrition health and the flavor of sweet potato is very good, and it will become a favorite healthy food for people. 源¥自%六:維;論-文'網=www.aftnzs.live
Key Words: sweet potato; sponge cake; chiffon cake;technology;formulation
目  錄
1 緒論    1
1.1 本課題國內外研究現狀概述    1
1.2 甘薯概述    2
1.2.1 甘薯營養價值    3
1.2.2 甘薯的保健價值    3
1.3 影響甘薯蛋糕品質的因素    3
1.3.1 蛋白的打發程度對甘薯蛋糕品質的影響    3
1.3.2 蛋白的起泡穩定性對甘薯蛋糕品質的影響    3
1.3.3 原輔料對甘薯蛋糕品質的影響    4
1.4 本課題的研究目的和意義    5
2 材料與方法    6
2.1 實驗材料    6
2.2 實驗儀器與設備    6
2.3 實驗方法    6
2.3.1 漿料比的測定    6
2.3.2 蛋糕比容的測定    6
2.3.3 蛋糕質構的測定    7
2.3.4 感官評分    7
3 結果與討論    9
3.1 甘薯處理方法的篩選    9 甘薯蛋糕的制作工藝及其配方的設計:http://www.aftnzs.live/shiping/20190517/33413.html
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