摘要
为推动食品安全工作的发展,确保人体健康,提高企业经济效益,研究了蛋糕专用无铝复合膨松剂的组成。通过单因素试验确定出复合膨松剂中碳酸盐类和酸性物质等适宜的工艺参数范围,再通过正交试验对其工艺参数进行优化,确定出无铝复合膨松剂的最佳成分组成为:NaHCO329.5%、柠檬酸8.5%、酒石酸氢钾11.4%、CaH2PO44.2%和葡萄糖酸-δ-内酯14.8%。
In order to promote food safety,ensure human being＇s health,and enhance the economic profits of enterprises ,the compositions of special cake aluminium- free composite leavening agent are studied. By using one -way test, the parameter scope of carbonates and acids in composite leavening agent is set. With orthogonal test, technical parameter is optimized, and the optimal ingredients are determined as the followings： NaHCO3 29.5%, citric acid 8. 5% ,potassium sorbate 11.4% ,CaH2PO4 4.2% and glucono delta lactone 14.8%.
出处
《江苏调味副食品》
2008年第1期22-25,共4页
Jiangsu Condiment and Subsidiary Food
关键词
膨松剂
正交实验
蛋糕
食品安全
leavening agent
orthogonal test
cake
food safety
