无糖大米蛋糕的研制

摘要

以大米为主要原料，研制出一种无糖的新型米制焙烤食品。采用感官评分方法，通过单因素试验研究了大米无糖蛋糕的配方和烘烤条件；通过正交试验研究了大米无糖蛋糕的最佳配方。结果表明：大米无糖蛋糕的配方为大米粉75 g、面粉25 g、鸡蛋175 g、无蔗糖焙烤甜味改良剂35 g、蛋糕油4 g、水20 mL、泡打粉2 g、色拉油20 mL，烘烤条件180℃、18 min，此配方制作出的大米蛋糕口感香甜、松软。%Using rice flour as the main raw material,a kind of non–sugar rice made baked food was developed. By using the method of sensory evaluation,the formula of non–sugar rice cake and bake conditions were studied through the single factor experiment. The optimal formula of non–sugar rice cake was studied by the orthogonal test. The results indicated the best formula as follows:rice flour 75 g, lower gluten flour 25 g,egg 175 g,non–sugar sweetening 35 g,cake emulsified oil 4 g,water 20 mL, bake powder 2 g,salad oil 20 mL,the bake condition 180 ℃,18 min. The formulas to produce rice cake was tasted sweet and soft.