徐涵 阚欢 胡祥 杨梦菲 刘灿 刘云

摘 要：以云南核桃分心木粉为主要添加辅料，研究云南核桃分心木蛋糕的加工工艺。以蛋糕的感官特性及质构性能为评价指标，通过单因素试验研究分心木粉、白砂糖、牛奶以及低筋面粉添加量四因素对核桃分心木蛋糕品质的影响;再根据单因素试验结果设计L9（34） 正交试验，最终确定云南核桃分心木蛋糕制作工艺的最佳配方。结果表明：四因素对核桃分心木蛋糕品质的影响程度为白砂糖>云南核桃分心木粉>低筋面粉>牛奶，云南核桃分心木蛋糕的最佳配方是云南核桃分心木粉9.5 g、白砂糖90 g、牛奶50 g、低筋面粉110 g、新鲜鸡蛋3个、黄油30 g，烘烤温度为上火175℃、下火170℃，烘烤时间为25 min。采用此最佳配方可得到色泽均匀、组织均匀细腻、口感良好，感官指标和理化指标都达标的带独特香味的云南核桃分心木蛋糕。

关键词：核桃分心木;蛋糕;加工工艺;正交试验

中图分类号：TS213.23 文献标志码：A 文章编号：0253-2301（2020）10-0043-06

DOI： 10.13651/j.cnki.fjnykj.2020.10.008

Abstract： The processing technology of the cake of Yunnan diaphragma juglandis was studied with the powder of diaphragma juglandis as the main supplementary material. By taking the sensory properties and texture properties of the cake as the evaluation indexes， the effects of the four factors， namely， the powder of diaphragma juglandis， white granulated sugar， milk and low-gluten flour， on the quality of the cake of diaphragma juglandis were studied by single factor experiments. Then， the orthogonal experiment of L9（34）was designed according to the result of single factor experiments to determine the best recipe for the cake of Yunnan diaphragma juglandis. The results showed that the influence degree of the four factors on the quality of the cake of diaphragma juglandis was in order as follows： white granulated sugar， the powder of Yunnan diaphragma juglandis， low-gluten flour and milk. The best recipe for the cake of Yunnan diaphragma juglandis was as follows： 9.5 g powder of diaphragma juglandis， 90 g white granulated sugar， 50 g milk， 110 g low-gluten flour， 3 fresh eggs and 30 g butter. The baking temperature was upper heat of 175℃ and lower heat of 170℃， while the baking time was 25 min. By using this optimal formula， the cake of Yunnan diaphragma juglandis with unique flavor could be obtained with uniform color， smooth tissue， good taste， and the sensory index and physical & chemical indexes all reaching the standard.

Key words： Diaphragma juglandis;Cake;Processing technic;Orthogonal experiment

核桃分心木，果核內隔膜，是胡桃科植物胡桃果核内的木质膜组织，是隔开两瓣核桃仁的木质薄片，略带光泽，颜色呈棕色或浅棕褐色，质地较脆[1]，分心木占核桃总质量的4%～5%。分心木中含有挥发油、黄酮、生物碱、皂苷、油脂、氨基酸、肽、蛋白质、酚性成分和有机酸等物质。分心木不仅具有归脾、补肾、强精等功效，核桃分心木还具有调节免疫、抗氧化和抗衰老等功效[2]。随着人们保健意识的不断增强，对保健品的需求也日益增加。目前市面上各式各样的保健品层出不穷，但消费者对于胶囊、口服液等形式的保健品有排斥心理，因而开发功能性食品就变得尤为重要[3-4]。蛋糕类……