1、黑米木糖醇蛋糕的研制 Development of black rice xylitol cake,指导教师：张寒冰 李静 064131511 食品科学与工程,content,Chapter1 Introduction 1.1 Xylitol 1.2 The study subjects Chapter 2 Materials and methods 2.1 Main instruments and equipment 2.2 Cake process 2.3 Black rice flour Method 2.4 Black rice flour Method 2.5 Black rice
2、cake xylitol formula to determine the optimum 2.6 Quality InspectionChapter 3 Results and Discussions 3.1 Add the amount of choice of black rice 3.2 Select the amount of sweeteners added 3.3 Different amounts of foaming agent selection 3.4 Black rice juice cake xylitol formula to determine the optim
3、um Conclusions,Chapter 1 Introduction,Healthy food can be divided by function：Nutrition Type、Anti-oxidized (Longevity-based)、Weight type、Adjuvant treatment of type and so on. The functional health food, it is through its functional components, play a specific, special regulatory function.,1.1 Xylito
4、l,Xylitol is a white crystal, with the appearance and taste similar to sucrose. From food-grade, the xylitol in a broad sense and narrow sense. Generalized for the carbohydrates, and narrow for the polyol。,Health effects of xylitol,1、Room temperature, and sucrose sweetness equivalent to sugar at low
5、 temperature of 1.2 times the sweetness. 2、Soluble in water, absorb a lot of heat when dissolved, mouth feel especially cool when eating. 3、Not use oral bacterial fermentation, can inhibit bacterial growth and acid production, prevents tooth decay. 4、Consumption does not increase blood glucose level
6、s after xylitol. 5、Biological stability. 6、Good moisture absorption.,1.2 The study subjects,The subject of single factor experiments and orthogonal test method，Of black rice xylitol cake recipe, mainly for the following several aspects： Added to determine the amount of black rice。 Determination of s
7、weeteners。 Determination of stabilizer。 Xylitol cake recipe on the Development of Black Rice,Chapter 2 Materials and methods,2.1 Raw materialCake flour Salad oil Black rice mercial Eggs Water Emulsifier: oil cake Sweeteners: xylitol Foaming agent: baking powder,2.2Main instruments and equipment,2.3
8、Cake process,2.4 Black rice flour Method:(1) Choice of materials Used sophisticated, no damage, fresh black rice, nomoldy. (2) Grinding To a certain amount of black rice into the grindinmachine (3) Screening Sift the flour has been well polished.,2.5 Black rice cake xylitol formula to determine the
9、optimum,2.6 Quality Inspection,Chapter 3 Results and Discussions,3.1 Add the amount of choice of black rice,3.2 Select the amount of sweeteners added,3.3 Different amounts of foaming agent selection,3.4 Black rice juice cake xylitol formula to determine the optimum,Conclusions,Black rice xylitol cake process best recipe: eggs, 38.2% use; low-gluten flour 26.0%, black rice flour consumption was 7.1%. Baking powder foaming agent, dosage of 0.8%. Optimum amount of xylitol sweetener 7.6%; cake oil 2.5%; water 17.8%,Thank you !,
