基于油凝胶的富硒绞股蓝戚风蛋糕制备

Preparation of Oleogel Based Selenium-rich Gynostemma pentapyllum Chiffon Cake

以绞股蓝超微粉部分替代小麦粉,以油凝胶部分替代黄油,制备了一款富硒绞股蓝戚风蛋糕。考查了绞股蓝超微粉、富硒酵母、油凝胶等添加量对蛋糕感官评分的影响,并对产品质构特性进行了评价。结果表明,最佳原料配方中各组分用量依次为低筋面粉90 g,绞股蓝超微粉10 g,全蛋液100 g,牛奶50 g,白砂糖40 g,黄油25 g,油凝胶25 g,富硒酵母0.2 mg/kg。该蛋糕产品外形蓬松,色泽呈浅绿色,甘甜不腻。与传统戚风蛋糕相比,强化了硒含量,降低了饱和脂肪含量,可为绞股蓝焙烤食品的开发提供理论依据和实践参考。

The wheat flour was partially replaced by Gynostemma pentapyllum superfine powder,and the butter was partially replaced by oleogel.A selenium-rich Gynostemma pentapyllum chiffon cake were prepared.The effects of the amount of superfine powder,selenium-rich yeast and oleogel on the sensory score of the cake were investigated,and the texture characteristics of the product were evaluated.The optimal raw material formula was as follows:90 g low gluten flour,10 g superfine Gynostemma pentapyllum powder,100 g whole egg liquid,50 g milk,40 g white sugar,25 g butter,25 g oleogel and 0.2 mg/kg selenium-rich yeast.The shape of cake product was fluffy.The color was light green.It was sweet and not greasy.Compared with traditional chiffon cake,the selenium content was strengthened and the saturated fat content was reduced.This study could provide theoretical basis and practical reference for the development of Gynostemma pentapyllum baked food.