本文对高纤维低糖南瓜抹茶蛋糕配方工艺进行了研究，在单因素试验基础上经正交试验确定了产品的最佳配方工艺为：蛋糕粉100%，大豆膳食纤维10%，元贞糖10%，鲜鸡蛋330%，蛋糕油5%，泡打粉4%，南瓜粉12%，抹茶粉3%，打蛋时间为12 min，上火180℃下火200℃烘烤13 min。%In this paper, a kind of high fiber low sugar with pumpkin and matcha cake was studied, and the op-timal formula and technology which were ascertained by orthogonal experiments and single factor experiments were as follows:cake flour 100%, soybean dietary fiber 10%, yuanzhen sugar 10%, egg 10%, fresh eggs 330%, oil cake 5%, baking powder 4%, pumpkin powder 12%, matcha powder 3%, the time of whisking eggs is 12 minutes, the top temperature 180℃and bottom temperature 200℃were its best baking tempera-ture, the best baking time was 13 minutes.
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