摘要
研究了预糊化乙酰化二淀粉磷酸酯(ADSP)、蔗糖脂肪酸酯(SE)、海藻酸钠(SA)、麦芽糖淀粉酶对海绵蛋糕的比容、水分活度和质构特性的影响,单因素实验表明四种添加剂对延缓蛋糕老化都有一定效果,其中预糊化ADSP和SE对增大蛋糕比容较有效果,SA能有效降低水分活度;正交实验优化出蛋糕品质改良剂的配方为:海藻酸钠0.05%,预糊化乙酰化二淀粉磷酸酯0.40%,麦芽糖淀粉酶20.00 mg/kg,蔗糖脂肪酸酯0.15%,在此条件下进行验证试验,检测后发现蛋糕体积适中,水分活度跟硬度小,弹性佳,同时老化程度明显较小,显示蛋糕的品质十分良好。
Effects of pre-gelatinized acetylated distarch phosphate （ADSP）, sucrose fatty acid ester （SE）, sodium alginate （SA） and maltose amylase on the specific volume, water activity and texture of sponge cake were studied in the paper. The results of single factor test showed that four additives could be beneficial to anti-aging of cake. ADSP and SE could improve the specific volume of cake and SA could lower the water activity effectively. Optimum formula of cake improver by orthogonal test was 0.40% pre-gelatinized ADSP, 0.15% SE,0.05% SA and 20.00mg/kg maltose amylase.The results of proof test showed that sponge cake had nice specific volume, low water activity and hardness, good elasticity, and the aging speed of cake decreased significantly.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第2期383-387,共5页
Modern Food Science and Technology
关键词
海绵蛋糕
比容
水分活度
质构
sponge cake
specific volume
water activity
texture
