簕菜粉蛋糕工艺优化及其抗氧化活性研究

Optimization of Processing Technology and Antioxidant Activity Evaluation of Acanthopanax trifoliatus Powder Cake

摘要: 本研究旨在优化簕菜粉蛋糕的制作工艺，通过单因素试验探究簕菜粉添加量、白砂糖用量、柠檬汁用量、玉米油用量对蛋糕品质的影响，并采用正交试验确定最佳工艺参数。结果表明，最佳工艺条件为：低筋面粉50 g、簕菜粉添加量1.2 g、细砂糖用量45 g、柠檬汁用量7 g、玉米油用量35 g，在此条件下制作的簕菜粉蛋糕表面呈暗绿色，组织细腻均匀、松软有弹性、入口苦味淡、具有簕菜独特香气，且具有较高的抗氧化活性。本研究为开发新型健康烘焙食品提供了理论依据和实践参考。

Abstract: This study aimed to optimize the processing technology of Acanthopanax trifoliatus powder cake. Single-factor experiments were conducted to investigate the effects of A. trifoliatus powder, sugar, lemon juice, and corn oil on cake quality, followed by orthogonal array design to determine the optimal parameters. The results showed that the optimal formulation was: 50 g of low-gluten flour, 1.2 g of A. trifoliatus powder, 45 g of fine sugar, 7 g of lemon juice, and 35 g of corn oil. Under these conditions, the cake exhibited a dark green surface, fine and uniform texture, softness and springiness, a slight bitter taste, and a unique A. trifoliatus aroma, along with high antioxidant activity. This research provides a theoretical basis and practical reference for the development of novel healthy baked foods.