食品科学与工程毕业论文（设计）-蜜柚膳食纤维蛋糕的研制.docVIP

漳州师范学院 毕业论文（设计） 蜜柚膳食纤维蛋糕的研制 Research on Cake with Dietary Fiber from Honey Pomelo 姓 名： 学 号： 系 别： 生物科学与技术系 专 业： 食品科学与工程 年 级： 07 指导教师： 2011年 1月12日 摘要 主要研究了蜜柚膳食纤维蛋糕制作的配方工艺。以蛋糕成品的感官评价总分为依据，考察了植物油（A）、泡打粉(B)和膳食纤维(C)添加量三个单因素对蛋糕品质的影响。在此基础上，采用三因素三水平正交试验L9（34），对其配方进行优化。正交试验结果表明，当配方组合为A2B2C1即植物油、泡打粉及膳食纤维添加量分别为低筋粉含量的20%、2.5%、3%时，蛋糕的综合感官评分最高。正交试验优化配方组合为A3B2C1，即植物油，泡打粉及膳食纤维添加量分别为低筋粉含量的25%、2.5%、3%。结果显示，A3B2C1综合感官评分高于A2B2C1。最终确定蜜柚膳食纤维蛋糕制作配方为A3B2C1即植物油、泡打粉、膳食纤维最适添加量分别为低筋粉含量的25%、2.5%、3%。此配方制得的蛋糕其水分、蛋白质和总糖含量均符合SB/T10030 92，菌落总数与大肠菌群符合GB7099-2003。 关键词：蜜柚；膳食纤维；蛋糕；配方 Abstract This article mainly studied the production process about cake with dietary fiber from honey pomelo. Having investigated how the dosage of vegetable oil(A),baking powder (B)and dietary fiber (C) affect the quality of cakes according to the cake’s sensory-appraise scores. On this basis，using single-factor method and L9（3）orthogonal analysis method to optimize the recipe. The orthogonal test showed that the integrated sensory score reached highest when recipe combination was A2B2C1,that’s the dosages of vegetable oil,baking powder and dietary fiber reached 20%,2.5%,3% of the flour. However, when compare the two recipe combinations, the integrated sensory score of A3B2C1 was higher than A2B2C1.At last it could be sure that the optimal combination was A3B2C1, that was the dosages of vegetable oil,baking powder and dietary fiber reached 25%,2.5%,3% of the flour. Cakes’ water ,protein and total sugar contents all conform to SB/T10030 92,and also the bacterium colony amount and the coliform group both conform to GB7099-2003 when it is made by the optimal recipe. Key words: Honey pomelo; Dietary fiber; Cake; Recipe 目 录 摘 要 Ⅰ Abstract Ⅰ 1前 言 1 2材料与方法 1 2.1实验材料及处理 1 2.2蛋糕制作方法 2 2.3主要仪器设备 2 2.4主要试剂 3 2.5试验设计 3 2.6指标测定 3 3 结果与分析 4 3.1单因素实验 4 3.2正交试验 6 3.3验证实验 7 3.4感官评价结果 8 3.5理化指标测定结果 8 3.6微生物指标测定结果 9 4结 论 9 参考文献 11 致 谢 12