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摘要：研究了原辅料配比和工艺操作参数对紫薯蒸蛋糕的品质影响，通过单因素实验和正交试验，得到制作紫薯蒸蛋糕的最佳配方为（焙烤比）：混合粉（紫薯粉:低筋粉20:80）100%，鸡蛋277%，白砂糖92.31%，食用油35.38%，水35.38%，塔塔粉2.31%，食用盐1.15%，最适宜的蒸煮功率为1200W，时间是48min。紫薯蒸蛋糕的室温保藏实验结果表明，紫薯蒸蛋糕的可食用期限为4天。采用质构仪测得紫薯蒸蛋糕的硬度为1068.7g，弹性为0.882，咀嚼性为772.5g，回复性为0.661。采用色差计测得紫薯蒸蛋糕的L*值、a*值和b*分别为2.27、84.80、11.77。采用烘箱干燥法测得紫薯蒸蛋糕的水分含量为28.20%，符合GB/T 20977-2007糕点通则中对于蛋糕水分含量的规定。57194
毕业论文关键词：紫薯；蒸蛋糕；制作；品质
Study on the Production and Quality of Steamed Purple Sweet Potato Cake
Abstract：Formulation of the best raw materials and ratio of process parameters on the quality of steamed purple sweet potato cake, through single factor experiment and orthogonal experiment,the production of purple sweet potato steamed cake(baked ratio):Mixed power (purple flour:low-gluten flour 20：80)100%，277% eggs sugar 92.31%,35.38% edible oil,water ,35.38%,2.31% cream of tartar,salt 1.15%,the most appropriate cooking power of 1200w,time 48min ,Purple sweet potato steamed cake edible for a period of four days. Measured using texture analyzer steamed purple sweet potato cake hardness 1068.7g,elasticity of 0.882,chewiness of 772.5g,0.661recoverability,The color of purple sweet potato sweet potato steamed cake measured an L * value, a * and b * values were 2.27,84.80 and 11.77.As measure using the oven drying purple sweet potato steamed cake moisture content of 28.20%,in line with GB/T 20997-2007 General cakes in the cake moisture content requirements.
Key words：purple sweet potato；steamed cake；production；quality
目 录
1 引言 1
1.1 紫薯 1
1.2 蒸蛋糕 2
1.3 原辅料对蛋糕品质的影响 4
1.4 紫薯粉在蛋糕中的应用研究 5
1.5 本课题的研究目的和意义 6
2 材料与方法 7
2.1 实验材料 7
2.2 实验仪器与设备 7
2.3 实验方法 7
2.3.1 紫薯蒸蛋糕的制作 7
2.3.2 紫薯蒸蛋糕配方与工艺参数的确定与优化 9
2.3.3 蒸蛋糕感官及理化指标的测定 10
2.3.4 紫薯蒸蛋糕色度的测定 11
3 结果与讨论 13
3.1 蒸制时间对蒸蛋糕的制作及品质的影响 13
3.2 原辅料配比对蒸蛋糕的制作及品质的影响 14
3.2.1 白砂糖添加量对蒸蛋糕的感官品质影响 14
3.2.2 鸡蛋添加量对蒸蛋糕的感官品质影响 16
3.2.3 水分添加量对蒸蛋糕的感官品质影响 17
3.2.4 食用油添加量对蒸蛋糕的感官品质影响 19
3.2.5 紫薯粉添加量对蒸蛋糕的感官品质影响 20
3.3 紫薯蒸蛋糕配方优化正交实验