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摘要:紫薯又名黑薯，是一类表皮呈紫黑色，肉质呈紫色的甘薯新品种。紫薯具有一般甘薯的营养价值，另外还含有丰富的花青素。紫薯浓缩汁保留了紫薯绝大部分的营养价值，而且经过浓缩的紫薯汁可能更胜一筹。 将紫薯浓缩汁加入蛋糕中可以大大提高蛋糕的营养价值。本课题是研究基于紫薯浓缩汁为原料制作一种营养的紫薯风戚风蛋糕。主要是探究其最佳制备工艺和初步检测其营养价值。研究结果如下： 确定了紫薯风戚风蛋糕的最佳制备工艺。在单因素试验的基础上，经正交试验得出最佳方案：首先，准确称量 20g紫薯浓缩汁、50g低筋面粉、50g白砂糖、10g纯牛奶、25g食用植物油、1g 双效泡打粉、1g 柠檬酸和 2个鸡蛋；其次，将蛋清、蛋黄分离，蛋黄中加入20g白砂糖、食用植物油、柠檬酸、双效泡打粉、纯牛奶、紫薯浓缩汁，搅拌至无颗粒均匀糊状，筛入面粉混合成蛋黄糊备用，再将蛋清打发，过程中加入 30g白砂糖，打发至干性发泡备用；再次，将蛋黄糊和打发后的蛋清，翻拌混合均匀；然后，装模，放入烤箱，140℃，烘烤45min；最后，取出放在冷却架上，冷却脱模即得到成品。 测得紫薯风戚风蛋糕的主要营养成分：（1）含水量：27.9%；（2）表面硬度： 47N；（3）比容：2.78；（4）还原糖含量：5.12g/100g；（5）花青素含量：0.0177±0.001264mg/g 51241
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毕业论文关键词:紫薯、紫薯浓缩汁、戚风蛋糕、制备工艺
Purple sweet potato juice concentrate as a raw material and development of purple potato flavor chiffon cake (Kewen College, Jiangsu Normal University, Xuzhou,Jiangsu,221116,China) Abstract:Purple sweet potato also known as black potato with purple skin and meat. In addition to the nutritional value of the same ordinary sweet potatpo, which were also rich in anthocyanins .Purple sweet potato juice concentrate as a new food ingredient retains most of the nutritional value of purple sweet potato.The purple sweet potato juice concentrate can greatly improve the nutritional value of the cake by adding into the ingredients of cake.This paper is using the purple sweet potato juice concentrate as raw material to develop a nutrient purple sweet potato flavor chiffon cakes, and to find out the optimum preparation process and their nutritional value. The results are as follows : The optimum preparation process of purple sweet potato flavor chiffon cake was determined.The first step is weighing 20g purple sweet potato juice, 50g flour, 50g sugar, 10g pure milk, 25g edible vegetable oil, 1g double-effect baking powder, 1g citric acid and 2 eggs;The second step, the egg whites and yolks separately charged two pot, add 20g sugar, edible vegetable oil, citric acid, double-effect baking powder, milk, purple sweet potato juice concentrate in the egg yolk and stir until no particles uniformly pasty sieve into the flour mixture into the egg yolk paste backup,Then, whipping egg whites to dry foam, the process of adding 30g sugar .The third step, the egg yolk and egg white foam, turned mixed;The fourth step, loading mold, into the oven, 140 ℃, baking 45min;A fifth step, the mold on cooling rack, and after cooling, the product obtained. Measured the main nutritional components of purple sweet potato flavor chiffon cake at optimaized baking conditon:(1) Water content: 27.9%; (2) Surface hardness: 47N; (3) Specific volume: 2.78; (4) Reducing sugar content: 5.12g / 100g; (5) The anthocyanin content: 0.0177 ± 0.001264mg / g
Keywords: purple sweet potato juice concentrate; chiffon cake;preparation process
目录
1引言.1
1.1健康食品的基本概念1
1.2健康食品的现状及发展趋势1
1.3紫薯的营养价值及保健功能2
1.4紫薯相关产品的研究现状与开发种类2
1.5戚风蛋糕的优点与发展前景3