真空干燥法制备戚风蛋糕片的工艺研究

摘要

Research on the processing of chiffon cake slices , chiffon cake dried at low temperature by vacuum drying method. Through the single factor experiment and orthogonal experiment to determine the optimal drying process of chiffon cake slices. The results showed that the optimum drying process parameters were thickness of slice 10 mm, vacuum degree 0.01 MPa, drying time 5 h, drying temperature 80℃. Under that condition, chiffon cake slices were processed with good quality and storage performance.%　　采用真空干燥法对戚风蛋糕在低温下干燥，试验通过单因素试验和正交试验研究真空干燥的时间、温度、真空度和戚风蛋糕片的厚度对蛋糕片的影响，并得出最优工艺条件：蛋糕片厚度为10 mm、真空度为0.01 MPa、干燥时间为5 h、干燥温度为80℃。研究为保持蛋糕片原有的营养、色泽、风味、形状，并提高其贮藏性、携带食用方便，以及戚风蛋糕片的工业化生产提供技术参考。