摘要：本课题主要研究紫薯蛋糕的配方以及紫薯蛋糕的制作工艺。首先在紫薯蛋糕参考配方的基础上，采取单因素实验的方法确定紫薯蛋糕的制作工艺。结果如下：紫薯的熟化采取烤制的方法、采用4℃冰箱储藏的鸡蛋直接打发、蛋白液打发至程度（约八分） 、采取先将奶和油乳化再添加到蛋黄糊中拌合的方法、烘烤紫薯蛋糕的条件为上火200℃，下火190℃，烘烤25min。其次在确定的加工工艺的基础上，通过单因素实验和正交实验确定紫薯蛋糕的最佳配方。结果如下：实验结果紫薯蛋糕的配方是紫薯的泥状物的添加量（64g）低筋粉（64g）；乳制品和油的总添加量（96g），乳制品和油的搭配的比例（2∶1）；泡打粉的添加数量（1.28g）、蛋白液（打发后）的添加数量（200g）、糖的添加数量（48g）、柠檬汁的添加量（9.6g）。同时确定对紫薯蛋糕品质影响的主次因素。以此工艺和配方制作的紫薯蛋糕口感细腻、颜色鲜明、外观诱人、营养丰富。

关键词： 紫薯；戚风蛋糕；用量；配方；工艺 

Study on the Formula and Production Process of Purple Potato Cake

Abstract: This topic focuses on the formulation of purple sweet potato cakes and the production process of purple sweet potato cakes. First, based on the reference recipe of purple sweet potato cake, a single factor experiment method was adopted to determine the production process of purple sweet potato cake. The result is,the curing of purple sweet potatoes takes a baking method. Store eggs directly in a 4°C fridge. Protein solution sent to the degree (about eighty percents). Method for mixing milk and oil before emulsification and then adding to egg yolk paste. The conditions for baking purple sweet potato cake is fired at 200°C, fired at 190°C, baked for 25 minutes. Then based on the determined processing technology, the optimum formula of the purple sweet potato cake was determined through single factor experiment and orthogonal experiment. The result is as follows: The amount of mud of purple sweet potato added (64g) Low-gluten flour (64g). Total amount of dairy products and oil (96g), ratio of dairy products to oil (2:1), amount of baking powder (1.28g), amount of protein liquid (after dosing) (200g), sugar The amount of addition (48g) and the amount of lemon juice added (9.6g). At the same time determine the primary and secondary factors affecting the quality of purple sweet potato cake. The purple potato cake made with this process and recipe has a delicate texture, bright color, attractive appearance and rich nutrition.

Key Words: Purple potato; Qifeng cake; dosage; formula; craft 

目录

1 绪论 1

1.1 本课题国内外研究现状 1

1.2 紫薯的概述 1

1.2.1 抗氧化作用 1

1.2.2抵抗肿瘤功能 2

1.2.3 护肝作用 2

1.2.4 抗高血糖作用 2

1.3 紫薯在食品中的运用 2

1.3.1主食类紫薯产品 2

1.3.2 休闲类紫薯产品 3

1.3.3 紫薯饮料产品 3

1.3.4 紫薯酒 3

1.4 蛋糕的概述 3

1.4.1 分类 3

1.4.2 影响蛋糕质量的因素 3

1.5 本课题的研究目的和意义