戚风蛋糕复配碳水化合物改良剂的研发

Research and Development of Compound Carbohydrate Modifier for Chiffon Cake

以麦芽糊精、β-环糊精以及变性淀粉为对象,以戚风蛋糕水分含量、硬度、咀嚼性、弹性以及老化焓值等为指标,通过单因素和响应面试验制得蛋糕复配型碳水化合物改良剂,从而提高蛋糕的抗老化性能。单因素试验结果表明,以麦芽糊精添加量6 g/100 g、β-环糊精添加量0.06 g/100 g、变性淀粉添加量14 g/100 g制作蛋糕,蛋糕老化相对缓慢且口感较佳。响应面试验结果表明,最优使用量为麦芽糊精6.14 g/100 g,β-环糊精0.0616 g/100 g,变性淀粉14.43 g/100 g,以其作为复配碳水化合物改良剂制作蛋糕,密闭贮存5 d后硬度实测值为2388.57 g,与预测值2398.36 g接近。

In order to improve the anti-aging property of cake,maltodextrin,β-cyclodextrin and modified starch were taken as research materials,and the moisture content,hardness,chewability,elasticity and aging enthalpy were taken as test indices,single factor and response surface experiments were conducted to develop cake compound carbohydrate improver.The results of single factor experiment showed that with the addition of maltodextrin 6 g/100 g,β-Cyclodextrin 0.06 g/100 g and modified starch 14 g/100 g,the cake aged relatively slower and tasted better.The results of response surface test showed that when the combination with the optimal dosage of maltodextrin was 6.14 g/100 g,β-cyclodextrin 0.0616g/100 g,modified starch 14.43 g/100 g was used in the cake,the average hardness after five days of airtight storage was 2388.57 g,which was similar to the predictive value of 2398.36 g.