风味咸蛋糕的研制

摘要

A salty flavor cake was developed through adding shallot powder to the basical material made cake. And the optimum parameters were determined through single factor experiment and orthogonal experiment. The result showed that the salty flavor cake which was made by shallot powder of 6.0 g,salt of 10.0 g,baking powder of 3.6 g,sugar of 150 g had the best quality.%在基础蛋糕配方中添加葱粉，制得一种风味咸蛋糕。通过单因素试验和正交试验确定风味咸蛋糕的最佳配方参数，结果表明：风味咸蛋糕中葱粉、食盐、泡打粉、白砂糖的添加量分别是6.0、10.0、3.6、150 g 时蛋糕品质最好。