关键词: 紫薯粉, 木糖醇, 色拉油, 制作工艺, 理化分析, 正交法, 戚风蛋糕

Abstract: In this paper，a purple potato xylitol cake with unique flavor，nutrition，and health care was made with low gluten flour，purple potato powder，xylitol，milk，egg， baking powder，tartar powder，salt，and lemon juice as the main raw materials，through mixing，molding，baking，and other processes. According to the sensory score，the optimal technological formula of purple potato xylitol cake was studied using the orthogonal test based on the single factor test，which as follows：the additional amount of purple potato powder，xylitol，milk，and salad oil was 12，35，30，and 30 g，respectively. The sensory， physical，chemical，and microbial measurements for the purple potato xylitol cake prepared by this formula were carried out. The results showed that the reduced sugar content was 13. 2 g/100g，the protein content was 18. 3 g/100g，the fat content was 28. 53 g/100g，the total number of colonies was 4. 7 × 10³ CFU/g，and the blood glucose index was 63. 51. The above indicators are in line with national standards.

Key words: purple potato powder, xylitol, salad oil, production process, physical and chemical analysis, orthogonal method, chiffon cake