南瓜蛋糕的制作及保质期研究定稿.docVIP

南瓜蛋糕的制作及保质期研究 摘要：本文首先研究了南瓜海绵蛋糕的制作，结果表明，一步法制作南瓜蛋糕的最佳配方为（焙烤比%）：低筋粉100、鸡蛋200、白砂糖100、南瓜20、水27、油27、蛋糕油5、泡打粉3、盐1；最适浆料搅打时间为4min，面浆比重为0.49；此时蛋糕整体品质较好，蛋糕比容为3.51 cm3/g。二步法制作南瓜蛋糕的最佳配方为（焙烤比%）：低筋粉100、鸡蛋200、白砂糖100、南瓜25、水20、油10、蛋糕油5、泡打粉3、盐1；最适浆料搅打时间4min，蛋浆比重0.33、面浆比重0.45；此时蛋糕整体品质好，蛋糕比容为3.79 cm3/g。然后，用二步法最佳配方制作的南瓜蛋糕在常温（15℃±2℃）下保藏6天，研究保藏期间的品质变化。结果表明，随着保藏时间的延长，蛋糕整体品质加速下降，蛋糕的感官品质、含水量、pH、质构、微生物含量均有明显变化， 关键词：南瓜；海绵蛋糕；配方；保质期 Study on the preparation of pumpkin cake and its shelf life Abstract: The preparation of pumpkin cake was researched in this paper. The results indicated that the best formula of pumpkin cake by one-step processing technology was determined as follows(percentage of baking%): flour 100, egg 200, sugar 100, pumpkin 20, water 27, oil 27, cake oil 5, baking powder 3, salt 1. The suitable battering time was confirmed as 4min, and the specific weight of batter should be controlled at 0.49. Under such conditions, overall quality of the resultant cake is good, with cake specific volume of 3.51 cm3/g. The best formula of pumpkin cake by two-step processing technology was determined as follows (percentage of baking%): flour 100, egg 200, sugar 100, pumpkin 25, water 20, oil 10, cake oil 5, baking powder 3, salt 1. The suitable battering time was confirmed as 4min, specific weight of egg batter was controlled at 0.33, and specific weight of flour batter was controlled at 0.45. Under such conditions, overall quality of the resultant cake is good, with cake specific volume of 3.79 cm3/g. Then, the pumpkin cake was stored at room temperature（15℃±2℃）for 6 days, and the quality of the cake was analyzed. The results showed that the overall quality of the pumpkin cake decreased rapidly during the storage. The sensory quality, moisture content, pH, texture and microorganism content of the cake changed significantly. It can be concluded that Key Words: pumpkin；sponge cake；formula；shelf life 目 录 1 引言 1 1.1 南瓜概述 1 1.1.1 南瓜的营养价值 1 1.1.2 南瓜的药用价值 1 1.1.3 国内外南瓜的利用现状 3 1.2 海绵蛋糕概述 4 1.