低糖低脂蛋糕工艺优化的研究

Study on Process Optimization of Low-Sugar and Low-Fat Cake

为改进传统重油蛋糕高糖高脂高热量等问题,以低筋面粉、鸡蛋为原料,先确定麦芽糖醇、甘露醇及海藻糖复合糖的添加比例,菊粉和奶油复合脂的添加比例,在此基础上,以复合糖添加量、复合脂添加量和烘焙时间为单因素,感官评定值为指标,利用Box-Behnken模型优化低糖低脂蛋糕的工艺流程。通过实验确定低糖低脂蛋糕的最佳工艺参数:每100 g鸡蛋中,复合糖添加量74 g(海藻糖∶甘露醇∶麦芽糖醇=1∶5∶9),复合脂添加量106 g(奶油∶菊粉=2∶1),烘烤时间21 min时,测得低糖低脂蛋糕的感官评定值为81.7±0.32分。该工艺制作的蛋糕不仅保留重油蛋糕口感厚重等特点,而且低糖低脂,蛋香浓郁不黏牙。本研究为低糖低脂食品的开发提供了理论依据和参考价值。

To improve the problem of high sugar,high fat and high calorie in traditional high-ratio cake,lowgluten flour and eggs are used as raw materials.In the base of the proportion of sugar substitutes by maltitol,mannitol and trehalose,as well as the proportion of fat substitutes by inulin and butter,the Box-Behnken model was used to optimize the process of low-sugar and low-fat cake by sugar substitutes addition,fat substitutes addition and baking time as the single factors and the sensory evaluation value as the index.The optimum process conditions were obtained:sugar substitutes addition 74 g(trehalose∶mannitol∶maltitol=1∶5∶9),fat substitutes addition 106 g(butter∶inulin=2∶1),the baking time 21 min.Under the condition,the sensory evaluation score was 81.7±0.32.The cakes made by this process have taste and texture of high-ratio cake,and low-sugar and low-fat with rich egg flavor and non-stick teeth.This study provides theoretical basis and reference value for the development of low-sugar and low-fat foods.