摘要
为了研制一款具备良好感官特性的功能性蛋糕,以蛋糕专用粉、银杏抗性淀粉、鸡蛋、色拉油、白砂糖等为原料,以品质评分为评价指标,通过单因素和响应面试验设计,对银杏抗性淀粉蛋糕的最佳配方进行优化,并对其消化性能进行评价。结果表明,最佳配方为银杏抗性淀粉:蛋糕专用粉配比为15∶85的混合粉100 g,全蛋液185 g,色拉油16 g,白砂糖80 g,食盐5 g,泡打粉1 g,蛋糕油5 g,水30 g。在此条件下制得的蛋糕表皮金黄,外表稍有裂纹,内部组织细腻,气泡均匀,无空洞硬块,口感柔软,香味纯正,无颗粒感,品质评分为87.4±0.2。制得的银杏抗性淀粉蛋糕体外水解率在60 min趋于稳定,为62.87%±0.95%,显著低于对照组的80.15%±1.16%(p <0.05)。银杏抗性淀粉蛋糕具有良好的适口性和抗消化功能,有广阔的市场前景和应用价值。
In order to develop a functional cake with good sensory properties,using cake special powder,ginkgo resistant starch,egg,salad oil,sugar and so on as raw materials,and taking quality score as evaluation index. The optimum formula of Ginkgo biloba resistant starch cake was optimized and its digestibility was evaluated by single factor and response surface test.The results showed that,the best formula was 100 g mixed flour of ginkgo resistant starch and cake special powder with a ratio of 15∶ 85,whole egg liquid 185 g,salad oil 16 g,sugar 80 g,salt 5 g,baking powder 1 g,cake oil 5 g,water 30 g.Under these conditions,the skin of the cake was golden with a slight crack in appearance,the inner organization was fine,the bubble was uniform,there was no cavity block,the taste was soft,the flavor was pure,there was no granularity,and the quality score was87.4 ± 0.2.The in vitro hydrolysis rate of Ginkgo biloba resistant starch cake tended to be stable at 60 min,which was 62.87% ±0.95%,significantly lower than that of the control group's 80.15% ± 1.16%( p〈0.05).Ginkgo bilobaresistant starch cake would have good palatability and anti-digestion function,and a broad market prospect and application value.
作者
张伟
张焕新
武云龙
ZHANG Wei ,ZHANG Huan-xin, WU Yun-long(Department of Food Science and Technology, Jiangsu Animal Husbandry & Veterinary College, Taizhou 225300, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第19期168-174,共7页
Science and Technology of Food Industry
基金
2017年江苏省高等学校大学生创新创业训练计划项目(201712806014Y)
江苏农牧科技职业学院科研项目(NSF201607)
泰州市第五期"311高层次人才培养工程"基金((2017)Ⅲ-817号)
关键词
银杏
抗性淀粉
蛋糕
响应面
品质
消化性能
Ginkgo biloba
resistant starch
cake
response surface
quality
digestion function