摘要
通过在蛋糕配料中加入微藻DHA,评价蛋糕的感官和测定蛋糕中的DHA含量、过氧化值和酸价等,探讨微藻DHA在蛋糕生产中应用的可行性。结果表明,添加微藻DHA不会对蛋糕的气味、口感产生明显的影响;在试验的微藻DHA添加量(0.10mg/g^1.00 mg/g成品)内,蛋糕在烘烤后DHA的损失率平均在12.28%,室温放置2 d后DHA的损失率也变化很小;在此生产和放置过程中蛋糕的过氧化值和酸价也没有明显变化;蛋糕的各主要配料成分也不会对微藻DHA的稳定性有明显影响。试验的微藻DHA可用于蛋糕的生产,从而开发新型的富含DHA的功能性食品。
Sensory evaluation of the cake added with micro-algae DHA and determination of the DHA, peroxide value and acid value, etc, were made in this paper. The results showed that adding micro-algae DHA did not cause significant changes in the smell and taste of the cake. In the test of the micro-algae DHA additives （0.1 0 mg/g-1.00 mg/g finished product） inside, the average loss rate of the DHA in cake after baking is 12.28% and DHA loss also changes very little in room temperature placed after 2 d. No significant changes in the peroxide value and acid value of the cake were found in the process of production and placement. The cake＇s main ingredients showed little influence on the stability of the micro-algae DHA. The micro-algae DHA of the test can be used in the production of cake, and new functional food containing DHA will be developed.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第2期200-203,199,共5页
Modern Food Science and Technology
关键词
微藻DHA
蛋糕
应用可行性
microalgae DHA
cake
application feasibility
