摘要：本课题主要对玉米蛋糕的最佳配方和最佳工艺进行研究，本实验以鸡蛋、低筋粉和玉米粉为主要原料，添加绵白糖、蛋糕油、泡打粉等辅助原料制作玉米蛋糕，最佳工艺为：称取原料、鸡蛋去壳、低速搅打2min、加糖、低速搅打3min、加入蛋糕油高速搅打7min、低速拌粉（拌匀即可）、浇模（八分满）、烘烤（180℃，约25min）、冷却至室温、包装、成品，最佳工艺条件为：焙烤时间25min。通过单因素实验和正交试验，确定玉米蛋糕的最佳配方为：鸡蛋100g，玉米粉60g，低筋面粉20g，绵白糖30g，水30mL，蛋糕油3g，泡打粉1g；通过质构评价法对蛋糕的质构性质（硬度、弹性、咀嚼性、胶粘性、内聚性）进行测定，通过感官评价法对蛋糕进行评价，得出质构评价和感官评价的相关性，通过酶—重量法对最佳玉米蛋糕中膳食纤维的测定，得出玉米蛋糕中的膳食纤维含量为1.9g/100g。
关键词: 玉米；蛋糕；工艺；膳食纤维
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
