The Manufacture and Determination of the Texture Characteristics of Xinjiang Nuts Q- elasticity Cut Cake

【Objective】 To obtain the best formula for Xinjiang nuts Q-elasticity cut cake in the hope of providing an ideas and reference for the development of the new products for Xinjiang nut cutting cakes. 【Method】 Based on the analysis of texture and sensory quality, the best formula of Q-elasticity cut cake was determined by single factor test and orthogonal test with walnut and raisin as the main raw material, supplemented by low-gluten flour, corn starch, cocoa powder, egg granulated sugar, etc. 【Result】 The result showed that the quality of products affected the order of the factors was: cocoa powder addition > the quality ratio of low-gluten flour and corn starch > sugar addition > dried fruit addition. The optimum formula of Xinjiang nuts Q-elasticity cut cake was as follows: the quality ratio of low-gluten flour and corn starch was 7∶3, cocoa powder addition 15 g, sugar addition 40 g, dried fruit addition 150 g. Under these conditions, the Xinjiang nuts Q-elasticity cut cake had the highest sensory evaluation. 【Conclusion】 Compared with the traditional Xinjiang nuts cut cakes on the market, the characteristics of this Xinjiang nuts Q-elasticity cut cake is characterized by soft texture, full elasticity, low sugar and unique taste, so it is likely to become a new baking cut cake product full of very promising prospect.