1、選擇理想的乳化劑

    jihusuoyouderuhuajidoukeyishimianhudebizhongjiangdi，danmianhudebizhongjiangdiyudangaotijibingbuchengbili。ruyouderuhuajishaoliangjiarushi，dangaotijisuizheruhuajiliangdezengjiaerzengjia
；dandaoyidinglianghou，dangruhuajiliangzengjiashidangaotijifanerjianshao，jicunzaiguoruhuaxianxiang。jishitongyileixingruhuaji，ruoshengchanchangjiabutong，zaixiangtongdegongyitiaojianxiasuodemianhubizhongyebujinxiangtong。liru


，zaibasirousongdangaopeifangzhongshiyonghechuanfupeiruhuajiCE9606
、禾川DL900蛋(dan)糕(gao)油(you)跟(gen)市(shi)麵(mian)上(shang)某(mou)種(zhong)品(pin)牌(pai)蛋(dan)糕(gao)油(you)進(jin)行(xing)兩(liang)組(zu)對(dui)照(zhao)實(shi)驗(yan)，利(li)用(yong)高(gao)速(su)打(da)蛋(dan)機(ji)打(da)發(fa)漿(jiang)料(liao)，再(zai)過(guo)打(da)發(fa)機(ji)，兩(liang)種(zhong)物(wu)料(liao)麵(mian)糊(hu)比(bi)重(zhong)不(bu)同(tong)，結(jie)果(guo)烤(kao)出(chu)來(lai)後(hou)發(fa)現(xian)，用(yong)禾(he)川(chuan)複(fu)配(pei)乳(ru)化(hua)劑(ji)CE9606和DL900蛋dan糕gao油you配pei製zhi生sheng產chan的de蛋dan糕gao成cheng品pin形xing狀zhuang比bi較jiao漂piao亮liang

，組zu織zhi比bi較jiao細xi膩ni，化hua口kou性xing好hao。因yin此ci在zai生sheng產chan中zhong每mei當dang原yuan料liao更geng換huan廠chang家jia時shi，一yi定ding要yao重zhong新xin調tiao整zheng攪jiao拌ban工gong藝yi以yi把ba麵mian糊hu比bi重zhong調tiao控kong在zai合he理li的de範fan圍wei之zhi內nei。

    2、設備不同
，麵糊比重不同

    同tong樣yang是shi以yi上shang述shu的de拔ba絲si肉rou鬆song蛋dan糕gao配pei方fang為wei例li，用yong高gao速su打da蛋dan機ji和he空kong壓ya機ji進jin行xing對dui照zhao實shi驗yan，結jie果guo發fa現xian，使shi用yong空kong壓ya機ji最zui終zhong麵mian糊hu比bi重zhong要yao比bi使shi用yong打da蛋dan機ji攪jiao拌ban的de麵mian糊hu比bi重zhong大da，通tong過guo調tiao整zheng配pei方fang中zhong的de乳ru化hua劑ji含han量liang至zhi4.8%左右，取得了比較理想的效果。

    3

、配方中主要原料的影響

    新鮮雞蛋的膨大作用
、粘結作用好；而存放時間比較長的雞蛋，由於蛋白pH值升高且較稀薄，在打發中不易將混入的空氣包住，從而影響了雞蛋的起泡性，使麵糊的比重增大。另外
，雞蛋在18～ 20℃時shi起qi泡pao性xing最zui好hao，因yin此ci調tiao整zheng好hao原yuan料liao溫wen度du對dui於yu控kong製zhi麵mian糊hu比bi重zhong有you著zhe重zhong要yao作zuo用yong。此ci外wai，配pei方fang中zhong牛niu奶nai含han量liang增zeng加jia可ke提ti高gao麵mian糊hu比bi重zhong
，應ying適shi當dang增zeng加jia攪jiao拌ban時shi間jian；糖用量增加
，其粘度可增加氣泡的穩定性，從而增加麵糊的比重。