蔓越莓抗氧化干蛋糕的制作工艺

Production technology of cranberry dry cake with antioxidant function

摘要: 以糕点粉和具有抗氧化活性的蔓越莓为原料,考察了蔓越莓、白砂糖、牛奶、塔塔粉添加量和脱水时间对蔓越莓抗氧化干蛋糕感官品质的影响。在单因素实验基础上,利用正交实验对相应工艺参数进行了优化。结果表明,制作蔓越莓抗氧化干蛋糕的最佳工艺参数为:蔓越莓16%、白砂糖(蛋白)86%、牛奶56%、塔塔粉2%、脱水时间180 min,此条件下干蛋糕感官评分为91.34。蔓越莓抗氧化干蛋糕总抗氧化值为16.58 U/g,具有一定的抗氧化功能和蔓越莓独特清香风味。

Abstract: The cake powder and cranberry had antioxidant activity as main raw materials, examined the effects of cranberry, powdered sugar, milk powder, cream tartar addition and dehydration time on sensory quality of cranberry antioxidant dry cake.On the basis of single factor experiment, the orthogonal test was used to optimize the process parameters.The results showed that the optimum process parameters of antioxidant cranberry dry cake-cranberry 16%, suger powder 86%, milk 56%, cream tartar2%, dehydration time 180 min.Under this condition, the sensory score was 91.34.The total antioxidant capacity of cranberry dry cake was 16.58 U/g.The dry cake had antioxidant function and unique flavor of cranberry scent.