摘要：本課題主要對(duì)玉米蛋糕的最佳配方和最佳工藝進(jìn)行研究，本實(shí)驗(yàn)以雞蛋、低筋粉和玉米粉為主要原料，添加綿白糖、蛋糕油、泡打粉等輔助原料制作玉米蛋糕，最佳工藝為：稱取原料、雞蛋去殼、低速攪打2min、加糖、低速攪打3min、加入蛋糕油高速攪打7min、低速拌粉（拌勻即可）、澆模（八分滿）、烘烤（180℃，約25min）、冷卻至室溫、包裝、成品，最佳工藝條件為：焙烤時(shí)間25min。通過(guò)單因素實(shí)驗(yàn)和正交試驗(yàn)，確定玉米蛋糕的最佳配方為：雞蛋100g，玉米粉60g，低筋面粉20g，綿白糖30g，水30mL，蛋糕油3g，泡打粉1g；通過(guò)質(zhì)構(gòu)評(píng)價(jià)法對(duì)蛋糕的質(zhì)構(gòu)性質(zhì)（硬度、彈性、咀嚼性、膠粘性、內(nèi)聚性）進(jìn)行測(cè)定，通過(guò)感官評(píng)價(jià)法對(duì)蛋糕進(jìn)行評(píng)價(jià)，得出質(zhì)構(gòu)評(píng)價(jià)和感官評(píng)價(jià)的相關(guān)性，通過(guò)酶—重量法對(duì)最佳玉米蛋糕中膳食纖維的測(cè)定，得出玉米蛋糕中的膳食纖維含量為1.9g/100g。

關(guān)鍵詞: 玉米；蛋糕；工藝；膳食纖維

Abstract：The main task of this research was the best formula and the optimal process of corn cake. In this paper, with egg、low-gluten flour and corn flour as the main raw material, add soft sugar, oil cake, baking powder as auxiliary raw material for the production of corn cake. The optimum process was determined as: weighing raw materials、egg-shelling、low-speed whipping 2min、adding sugar、low-speed whipping 3min、add oil cake、high-speed whipping 7min、low-speed mixing powder (mix well)、pouring mode (eight full)、baking (180°C, about 25min)、cooling to room temperature、packing、end product. The optimum process conditions of corn cake was determined as: baking time 25min. Through the single factor experiment and orthogonal test, the best formula for corn cake was determined: egg100g, corn flour 60g, low-gluten flour 20g, soft white sugar 30g water 30mL, oil cake 3g, baking powder 1g. Mainly cake textural properties (hardness, elasticity, chewiness, adhesiveness, cohesion) were determined by texture evaluation method, and were also evaluated by sensory, then drew the correlation between texture and sensory evaluation. Finally, through enzymatic-Gravimetric method for the determination of dietary fiber on the best corncake, calculated the content of dietary fiber of corn cake was 1.9g/100g.

Keywords: Corn; Cake; Technology; Dietary fiber