菊花脑汁液戚风蛋糕制作工艺的研究

摘要

The optimal production process of Chrysanthemum nankingense juice Chiffon cake was found through signal factor and orthogonal experiment,in combination with sensory evaluation and four characteristic parame-ters:the hardness,springiness,chewiness,resilience came from texture analyzer,and the products of the optimal production process were verified.The physical testing and chemical analysis were carried out.The optimum mass ratio of raw materials for Chrysanthemum nankingense juice Chiffon cake was Chrysanthemum nankingense juice:egg:flour:sugar:baking powder=1:6:3:2.4:0.06.%通过单因素试验和正交试验,结合感官评价和质构仪的硬度、弹性、咀嚼性和回复性4项特征参数分析得出菊花脑汁液戚风蛋糕制作的最优工艺;并对最优工艺所得产品进行验证和理化分析.菊花脑汁液戚风蛋糕的最佳原料质量配比是菊花脑汁液:鸡蛋:面粉:糖:泡打粉=1:6:3:2.4:0.06.