螺旋藻燕麦植物基蛋糕最佳配方及营养价值

本实验通过单因素试验和正交试验，确定了螺旋藻燕麦植物基蛋糕的最佳配方，该配方为螺旋藻粉1.5 g、燕麦匀浆30g、木糖醇50 g、低筋面粉50g、蛋清150g、柠檬汁2g，塔塔粉3g。以上下火165/150℃，烘培时间35min后得出呈浅绿色，外观完整，口感轻甜，富有弹性，无明显蛋腥味，既有螺旋藻独特的香味，又有燕麦的风味及营养，组织均匀。螺旋藻燕麦植物基蛋糕使大众在享受蛋糕美味的同时还可以补充营养物质。在蛋糕中添加螺旋藻既体现了螺旋藻的营养价值，增加了蛋糕的风味，也体现出将螺旋藻添加到食品中的可行性和发展前景。

The optimal formula for Spirulina oat plant-based cake was determined through single-factor and orthogonal experiments. The ingredients are Spirulina powder (1.5g), oat puree (30g), xylitol (50g), low-gluten flour (50g), egg white (150g), lemon juice (2g), and cream of tartar (3g). Baking at 165/150℃ for 35 minutes, the cake has a light green color, intact appearance, light and sweet taste, good elasticity, no obvious egg taste, and uniform texture. It has the unique aroma of Spirulina and the flavor and nutrition of oat. Spirulina oat plant-based cake allows people to enjoy the deliciousness of cake while supplementing with nutrients. Adding Spirulina to the cake not only reflects the nutritional value of Spirulina and enhances the flavor of the cake, but also demonstrates the feasibility and development prospects of adding Spirulina to food.