香菇低糖保健蛋糕工艺研究与保鲜性测定

Process of Lentinus edodes Low-sugar Healthy Cake and The Freshness Determination

目的:研究香菇低糖保健蛋糕工艺,确定香菇柄粉和面粉的最佳比例、木糖醇的最佳添加量、最适打发时间。方法:以食品的感官评定作为评价标准,利用单因素试验和正交试验,并用保健蛋糕与传统蛋糕做对比进行抑菌保鲜试验。结果:香菇柄粉与面粉的比例为4∶6、木糖醇添加量为25g、打发时间为20min时,蛋糕的品质最好。结论:影响保健品蛋糕品质的主次因素为香菇柄粉与面粉的比例>木糖醇的添加量>打发时间,香菇低糖保健蛋糕有更好的抑菌保鲜效果。

[Objective] To determine the optimum proportion of Lentinus edodes stalk powder and flour,the optimal addition of xylitol and the optimal time spent.[Method] The sensory evaluation of food was used as the evaluation standard,and the single factor experiment and the orthogonal test were used,and the experiment of bacteriostatic preservation was carried out by comparing health cake with traditional cake.[Result] The quality of cake was the best when the optimal ratio of Lentinus edodes stalk powder to flour was 4∶ 6,the amount of xylitol was 25g,and the passing time was 20min.[Conclusion] The primary and secondary factors affecting the quality of health cake were the ratio of Lentinus edodes stalk powder to flour>xylitol content>passing time,and the low sugar health cake of Lentinus edodes has better bacteriostatic and fresh-keeping effect.