摘要：本文主要以甘薯为原料设计研究甘薯海绵蛋糕和甘薯戚风蛋糕的制作。通过预实验，首先确定甘薯的处理方式；随后以浆料比、比容和感官评价为指标，了解不同配料分别对两款甘薯蛋糕品质的影响。在此基础上，通过正交试验获得影响甘薯海绵蛋糕和甘薯戚风蛋糕的主次因素，最佳配料组合。再次设计甘薯海绵蛋糕和甘薯戚风蛋糕的制作工艺。最后，对两款甘薯蛋糕的货架性质进行了研究。结果显示：甘薯海绵蛋糕的最佳配方（焙烤百分比）：低筋面粉100g，鸡蛋120g，糖90g，甘薯50g，油18g。甘薯戚风蛋糕的最佳配方（焙烤百分比）：低筋面粉100g，鸡蛋400g，糖120g，甘薯80g，油40g。在制作工艺的研究中，对烘烤的温度和时间进行预实验，最终确定甘薯海绵蛋糕的烘烤温度和时间为：180℃，25mins；甘薯戚风蛋糕的烘烤温度和时间为：150℃，40mins；生产出的甘薯蛋糕具有强化营养保健的功能和良好的甘薯风，使其成为深受人们喜爱、有益人们健康的绿色食品。35456
毕业论文关键词：甘薯；海绵蛋糕；戚风蛋糕；工艺；配方；
The production technology and formulation design of the sweet potato cake
Abstract: This paper mainly studies the production of the sweet potato sponge cake and the sweet potato chiffon cake with sweet potato as material.By doing pre experiments, the treatment method of sweet potato is firstly determined.Subsequently the slurry ratio, specific volume and sensory evaluation as index,we understand the effects of different ingredients of two sweet potato cake quality.Based on this, the primary and secondary factors and the best ingredients of the sweet potato sponge cake and the sweet potato chiffon cake were obtained by orthogonal experiment.We design the production process of sweet potato sponge cake and sweet potato chiffon cake again.Finally, the shelf properties of two sweet potato cakes were studied.The final experimental results (expressed as percentage of baking):the best formula for sweet potato sponge cake is that low gluten flour 100g, egg 120g, sugar 90g, sweet potato 50g and oil 18g. The best formula for sweet potato chiffon cake is that low gluten flour 100g, egg 400g, sugar 120g, sweet potato 80g and oil 40g. In the research of the production process, the temperature and time of the baking were determined in the pre experiments.We finally determine baking temperature and time of the sweet potato of sponge cake:180℃, 25mins;baking temperature and time of sweet potato chiffon cake:150℃, 40mins;The sweet potato cake has the function of strengthening the nutrition health and the flavor of sweet potato is very good, and it will become a favorite healthy food for people.
Key Words: sweet potato; sponge cake; chiffon cake;technology;formulation
目 录
1 绪论 1
1.1 本课题国内外研究现状概述 1
1.2 甘薯概述 2
1.2.1 甘薯营养价值 3
1.2.2 甘薯的保健价值 3
1.3 影响甘薯蛋糕品质的因素 3
1.3.1 蛋白的打发程度对甘薯蛋糕品质的影响 3
1.3.2 蛋白的起泡稳定性对甘薯蛋糕品质的影响 3
1.3.3 原辅料对甘薯蛋糕品质的影响 4
1.4 本课题的研究目的和意义 5
2 材料与方法 6
2.1 实验材料 6
2.2 实验仪器与设备 6
2.3 实验方法 6
2.3.1 浆料比的测定 6
2.3.2 蛋糕比容的测定 6
2.3.3 蛋糕质构的测定 7
2.3.4 感官评分 7
3 结果与讨论 9
3.1 甘薯处理方法的筛选 9 甘薯蛋糕的制作工艺及其配方的设计:http://www.youerw.com/shiping/lunwen_33413.html