香蕉蛋糕的研制及质构分析

Study on the Development of Banana Cake and Texture Analysis

[目的]研制一款口感较好的香蕉水果蛋糕,并用质构仪对其进行分析。[方法]通过单因素试验和正交试验,研究香蕉蛋糕制作的最佳配方。并对香蕉蛋糕空白组和山梨酸钾添加组分别用质构仪测定其硬度、咀嚼总功变化情况。[结果]香蕉水果蛋糕中面粉、鸡蛋、香蕉泥、白糖的添加量分别为160 g、220 g、40 g、100 g时制作出的香蕉水果蛋糕感官评价得分最高,其中鸡蛋用量是影响蛋糕感官质量的最重要因素,其次是香蕉泥用量。在相同保藏条件下,与空白组相比,添加0.15%(以面粉质量计)山梨酸钾组,可以有效减缓蛋糕变硬及咀嚼总功的增加。[结论]该款香蕉水果蛋糕表面金黄色、断面嫩黄色、无斑点,柔软适口、不黏牙、香蕉风味浓郁,添加0.15%(以面粉质量记)山梨酸钾,可以有效延长蛋糕保质期。

[Objective] Banana was used as raw material to produce one type of good-tasting fruit cake,and then the measure of texture analysis was applied to test and evaluate its quality guarantee period.[Method] The components and ratio of raw materials for the banana cake had been optimized through a single factor test and orthogonal test. In term of the changing hardness and chewiness,the quality of two groups of banana cake,which had either been added with potassium sorbate or not,were tested by texture analyzer.[Result]According to the sensory evaluation of this type of banana fruit cake,the optimal weight ratio of raw material can be reached when the addition of wheat flour,eggs,mashed banana and sugar were 160 g,220 g,40 g,100 g respectively,of which eggs played the most important role in determining the final quality while the mashed banana was the secondary important influential factor. Given the same storage condition,the characteristic of growing hardness,reducing the enhancing chewiness,which were consistent with the deterioration process,would be delayed for the sample group,after added with 0. 15% potassium sorbate（ compared to wheat flour,W / W）. That suggested that the sample group obtained a longer guarantee period than the control group.[Conclusion] One type of banana fruit cake,which appeared golden on its surface and bright yellow in its section,had no spot,which was not too sticky for teeth but tender enough to bit off,and also rich in banana odor,had been successfully developed in this study. Addition of 0. 15% potassium sorbate（ compared to wheat flour,W / W） would effectively help to extend its guarantee period.