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1、南瓜蛋糕的制作及保质期研究摘要:本文首先研究了南瓜海绵蛋糕的制作,结果表明,一步法制作南瓜蛋糕的最佳配方为(焙烤比%):低筋粉100、鸡蛋200、白砂糖100、南瓜20、水27、油27、蛋糕油5、泡打粉3、盐1;最适浆料搅打时间为4min,面浆比重为0.49;此时蛋糕整体品质较好,蛋糕比容为3.51cm3/g。二步法制作南瓜蛋糕的最佳配方为(焙烤比%):低筋粉100、鸡蛋200、白砂糖100、南瓜25、水20、油10、蛋糕油5、泡打粉3、盐1;最适浆料搅打时间4min,蛋浆比重0.33、面浆比重0.45;此时蛋糕整体品质好,蛋糕比容为3.79cm3/g。然后,
2、用二步法最佳配方制作的南瓜蛋糕在常温(15℃±2℃)下保藏6天,研究保藏期间的品质变化。结果表明,随着保藏时间的延长,蛋糕整体品质加速下降,蛋糕的感官品质、含水量、pH、质构、微生物含量均有明显变化,推断其最佳食用期为3天左右,保存期可达6天左右。关键词:南瓜;海绵蛋糕;配方;保质期StudyonthepreparationofpumpkincakeanditsshelflifeAbstract:Thepreparationofpumpkincakewasresearchedinthispaper.Theresultsindicatedthatthebestf
3、ormulaofpumpkincakebyone-stepprocessingtechnologywasdeterminedasfollows(percentageofbaking%):flour100,egg200,sugar100,pumpkin20,water27,oil27,cakeoil5,bakingpowder3,salt1.Thesuitablebatteringtimewasconfirmedas4min,andthespecificweightofbattershouldbecontrolledat0.49.Undersuchconditi
4、ons,overallqualityoftheresultantcakeisgood,withcakespecificvolumeof3.51cm3/g.Thebestformulaofpumpkincakebytwo-stepprocessingtechnologywasdeterminedasfollows(percentageofbaking%):flour100,egg200,sugar100,pumpkin25,water20,oil10,cakeoil5,bakingpowder3,salt1.Thesuitablebatteringtimewas
5、confirmedas4min,specificweightofeggbatterwascontrolledat0.33,andspecificweightofflourbatterwascontrolledat0.45.Undersuchconditions,overallqualityoftheresultantcakeisgood,withcakespecificvolumeof3.79cm3/g.Then,thepumpkincakewasstoredatroomtemperature(15℃±2℃)for6days,andthequalityofth
6、ecakewasanalyzed.Theresultsshowedthattheoverallqualityofthepumpkincakedecreasedrapidlyduringthestorage.Thesensoryquality,moisturecontent,pH,textureandmicroorganismcontentofthecakechangedsignificantly.Itcanbeconcludedthatthebestedibleperiodofpumpkincakewas3days,andthepreferredshelfli
7、fewas6days.KeyWords:pumpkin;spongecake;formula;shelflife目录1引言11.1南瓜概述11.1.1南瓜的营养价值11.1.2南瓜的药用价值11.1.3国内外南瓜的利用现状31.2海绵蛋糕概述41.2.1乳化海绵蛋糕41.2.2影响海绵蛋糕品质的因素41.3本课题的立题背景、研究内容及意义52材料与方法62.1实验材料62.2实验仪器与设备62.3实验方法72.3.1蛋糕焙烤比的计算72.3.2南瓜海绵蛋糕的制作72.3.3南瓜蛋糕浆料比重的测定82.3.4南瓜海绵蛋糕的感官评定82.3.5蛋糕比容的测定92.
8、3.6蛋糕的质构分析92.3.7南瓜海