The purple potato was used for making Chiffon cake through one-factor experiment , orthogonal design and hedonic scoring system. Some part of flour was replaced by purple potatoes and the product color was adjusted by lemonade.The result showed that adding purple potato was a practical and feasible way , the purple potato not only had entrusted with the product natural purple and the unique potato fragrance , but also had big improvement to its quality than the blank. The best conditions for making purple potato Chiffon cake were:72g flour, 108g purple potato mud, 110g sugar, 14.4g lemonade,60g plant oil,225g egg, 70g water.%在单因素试验基础上,经过优化工艺技术参数,用正交试验与感官评定的方法确定以紫薯代替部分面粉,以柠檬汁来优化产品色泽,进行了紫薯戚风蛋糕的工艺研制.结果表明,在戚风蛋糕中添加紫薯和柠檬汁是切实可行的,不仅赋予了产品天然的紫色和独特的薯香味,而且对蛋糕的品质有很大的改善.最佳的紫薯戚风蛋糕的制作配方是:72g面粉,108 g紫薯泥,110g白糖,14.4g柠檬汁,60g植物油,225g鸡蛋,70g水.
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