食品科学 ›› 1999, Vol. 20 ›› Issue (12): 44-46.

• 工艺技术 • 上一篇    下一篇

乳化蛋糕生产工艺条件的研究

 肖崇俊, 钟志惠, 何成, 路宏亮, 付正强   

  1. 四川烹饪高等专科学校成都
  • 出版日期:1999-12-15 发布日期:2011-12-04

 XIAO  Chong-Jun, ZHONG  Zhi-Hui, HE  Cheng, LU  Hong-Liang, FU  Zheng-Qiang   

  • Online:1999-12-15 Published:2011-12-04

摘要: 用正交试验探讨了乳化蛋糕生产中蛋粉比、加水量、乳化剂用量等因素对浆料打发时间、蛋糕体积得率与蛋糕品质的影响,从而确立了乳化蛋糕生产的最佳工艺条件,并建立了乳化剂用量的经验公式:乳化剂用量=蛋量×4%+加水量×2%

关键词: 乳化蛋糕, 工艺条件, 正交试验

Abstract: The factors Such as ratio of egg and flour,quantity of water and quantity of emulsifier influencing the foamingtime yield of volume:cake quality etc of the emulsified cake,were studied with orthogonal experiment.As a result theOptimal technology conditions for emulsifying Cake were determined.

Key words: Emulsifying Cake technology condition orthogonal experiment