全蛋粉海绵蛋糕制作工艺及其配方的研究.docVIP

全蛋粉海绵蛋糕制作工艺及其配方的研究 摘要：蛋糕是以蛋、糖、面粉为主要原料，经烘烤而成的组织松软的糕状制品，备受人们的青睐。但是近年来，比较频繁发生的地区性的禽流感问题，导致新鲜鸡蛋的使用和供应存在很多不确定和不安定因素，因此在烘焙食品行业推广使用更加安全可靠的全蛋粉。本实验旨在通过具体实验操作确定以全蛋粉代替新鲜鸡蛋制作海绵蛋糕的可行性，研究全蛋粉海绵蛋糕的配方及加工工艺。实验结果显示：全蛋粉的最佳复水条件为55℃水浴，35min，水与全蛋粉之比为3:1；全蛋粉海绵蛋糕的最佳原料组合(焙烤百分比)：低筋面粉100%，全蛋粉45%，糖粉80%，蛋糕油8%，水40%；全蛋粉海绵蛋糕的最佳工艺顺序：蛋粉复水→蛋、糖搅打→加蛋糕油搅打→加水搅打→加面粉、泡打粉搅打→加油、盐搅打→浇模→烘烤→出炉→冷却。 关键词：全蛋粉；海绵蛋糕；复水；配方；工艺 Research of the production process and formula of whole egg powder sponge cake Abstract: The cake is baked of eggs, sugar, flour as the main raw material, and is very popular among people. In recent years, more frequent regional issues of avian influenza, so that there are many uncertainty and instability of the use and supply of fresh eggs, so in the baked food industry choose to use the whole egg powder because it is more safe and reliable. This experiment is to make a thorough in quiry whether we can replace fresh eggs with whole egg powder in the production of sponge cake , and to assure the formula and craft of the cake. The experimental result shows: the best condition for whole egg powder after water is 55℃ water bath, 35min, water and whole egg powder ratio is 3:1; the best material combination for whole egg powder sponge cake is whole egg powder 45%, powdered sugar 80%, oil 8%, and water 40%; the best technology order complex whole egg powder sponge cake is after water of egg powder, eggs and sugar, cake oil, water ,flour and baking powder, salt and oil, and than pouring mold , baking , cooling and it is all OK. Keywords: whole egg powder; sponge cake; after water; recipe; process 目 录 1绪论 1 1.1 蛋糕的基本介绍 1 1.2 影响全蛋粉海绵蛋糕品质的因素 2 1.2.1 全蛋粉水化条件的影响 2 1.2.2 面糊搅打时间的影响 2 1.2.3 海绵蛋糕配方的影响 2 1.2.4 制作工艺顺序的影响 3 1.3 本课题的研究目的和内容 4 2 材料与方法 5 2.1 实验材料 5 2.2仪器与设备 5 2.3 实验方法 5 2.3.1海绵蛋糕的参考配方 5 2.3.2 海绵蛋糕的参考制作工艺 6 2.3.3 测定方法 6 2.3.4 全蛋粉海绵蛋糕的感官评定 6 2.3.5 物性实验 7 3 结果与讨论 8 3.1 全蛋粉复水条件对全蛋粉海绵蛋糕品质的影响 8 3.1.1 全蛋粉复水条件的单因子实验 8 3.1.2 全蛋粉复水条件的优化 11 3.1.3 全蛋粉最佳复水条件的验证 13 3.2 面糊搅打时间对全蛋粉海绵蛋糕品质的影响 14 3.3 全蛋粉海绵蛋糕配方的确定 1