山茶油无糖蛋糕的研制

目的对山茶油无糖蛋糕进行研制,改变传统戚风蛋糕高糖高脂的成分,开发一款具有高营养价值低血糖指数的新型保健蛋糕。方法将传统戚风蛋糕的配方中的食用油和蔗糖分别替换山茶油与麦芽糖醇,采用单因素实验和正交实验相结合,以质构、感官评价以为指标,研究山茶油添加量、麦芽糖醇添加量和牛奶添加量对山茶油无糖蛋糕品质的影响。结果各因素对蛋糕的品质影响显著(P0.05),最佳配方:低筋面粉110 g、玉米淀粉10 g、麦芽糖醇80 g、山茶油50 g、牛奶75 g、鸡蛋200 g、塔塔粉2 g。结论山茶油无糖蛋糕为山茶油的推广以及无糖蛋糕的研发提供了新思路。     

高纤维玉米蛋糕蒸制加工的研究

传统工艺制作的蛋糕已不再满足人们的需求。配方和加工方式的改进是蛋糕产业的发展方向。根据加工方式分类,目前较常见的有蒸制蛋糕和焙烤蛋糕两种。以精细玉米粉和膳食纤维粉作为蛋糕加工的辅料,参照蛋糕加工的一般工艺流程,采用蒸制方式代替焙烤加工,可以制作出一种风味佳、营养价值高的新型蛋糕产品。不仅可以满足人们对蛋糕品质和健康的要求,同时也可提高玉米的附加值,开发玉米的深加工市场。通过单因素试验和正交优化试验,可以确定高纤维玉米蛋糕蒸制加工时的最佳配方,以此配方采用蒸制和焙烤两种加工方式制作高纤维玉米蛋糕,并对二者进行对比研究。     

小麦麸蛋糕品质优化研究

将小麦麸皮粉碎添加于小麦粉,用甜菊糖代替部分白砂糖制作蛋糕,开发了一种高纤维素含量低糖的新型麦麸蛋糕。研究了麦麸、水、泡打粉的添加量对麦麸蛋糕品质的影响。通过正交试验优化的麦麸蛋糕配方为:麦麸添加量为6%,水添加量为57%,泡打粉添加量为3.6%。     

果蔬蛋糕的工艺研究及分析

果蔬蛋糕是一款利用水果、蔬菜混搭与传统蛋糕结合的方式制成的新型健康食品。本文主要从研究的背景和意义、技术原理、工艺流程、技术关键问题和性能指标对果蔬蛋糕进行讨论,并分析了国内外同类技术开发情况、创新点以及果蔬蛋糕对行业发展的推动作用。     

无糖高纤维蛋糕的研究进展

无糖高纤维蛋糕逐渐成为当今社会的研究热点。综述食糖替代品、膳食纤维源以及功能性成分添加在无糖高纤维蛋糕的研究状况,为改善蛋糕品质以及增添多种有较高营养价值的蛋糕提供理论参考。     

玉皇蘑特殊基质液体发酵及马铃薯蛋糕制作

将葡萄干作为特殊基质,通过正交试验对玉皇蘑特殊液体发酵配方与培养条件进行优化,确定最优液体发酵配方与培养条件,在此条件下玉皇蘑发酵液的菌球鲜重达到了35.76 g/100 mL,其多糖含量与蛋白含量分别达到4.82、7.15 mg/mL。然后用此发酵液代水拌料制作马铃薯蛋糕,通过试验分析确定蛋糕的最佳配方为:马铃薯全粉30 g,低筋面粉70 g,玉皇蘑发酵液90 mL,糖80 g,鸡蛋140 g。与传统蛋糕相比,该新型蛋糕的营养价值高,口感优良,同时具有独特的天然香气。     

高纤维低糖蛋糕的研制及其营养评价

针对传统蛋糕高糖、高能量的缺点,以大豆豆渣粉和甜菊糖代替部分低筋面粉和蔗糖进行蛋糕加工,制作成高纤维低糖蛋糕,并对其营养进行分析及感官评价。结果表明:与普通蛋糕相比,添加大豆豆渣粉和甜菊糖的高纤维低糖蛋糕的蛋白质和粗纤维含量随大豆豆渣添加量的增加而提高,总糖含量随甜菊糖添加量的增加而降低,当大豆豆渣添加量为10%,甜菊糖添加量为0.10%时,高纤维低糖蛋糕的风味口感最好,营养较丰富。     

碱化湿磨玉米蛋糕的特性研究

用流变仪、DSC、显微镜测定玉米蛋糕糊的黏弹特性、热特性以及表观结构,质构仪测定玉米蛋糕的质构特性,用SEM和X-射线衍射进行形态特征和结晶结构的分析。结果表明,碱化湿磨玉米蛋糕糊的黏度高于市售玉米蛋糕糊,高黏度很好地稳定了气泡,并且使面糊内部的气泡大小均匀;碱化湿磨玉米淀粉结构较稳定,在糊化过程中,淀粉糊化温度高、时间长,延长了蛋糕气泡的形成时间,增加了蛋糕膨胀体积;碱化湿磨玉米蛋糕的硬度低于市售玉米蛋糕,但其弹性与市售玉米蛋糕无显著差异;碱化湿磨玉米蛋糕的结晶度低于市售玉米蛋糕的结晶度。     

葡萄皮粉在蛋糕中的应用

通过加入葡萄皮粉来制作一种新型蛋糕。不同加入量的葡萄皮粉会对蛋糕的比容和质构特性带来一定影响;但加入葡萄皮粉后,蛋糕中的白藜芦醇、原花青素和黄酮含量明显增加。通过加入适量(加入量≤25%)的葡萄皮粉,可以在有效的增加蛋糕的营养成分的同时具有较好的口感。     

膳食纤维蛋糕的研制

研究利用小麦麦麸(不添加小麦粉)生产蛋糕的可行性和生产工艺。此法生产的蛋糕成本低、口感好、营养丰富,膳食纤维含量达17%,可作为新型的功能性食品。     

Power ultrasound aided batter mixing for sponge cake batter

A high power ultrasound bath system has been used as a processing aid during sponge cake batter mixing in enhancing the mixing process to produce better quality of cake texture. The formulation for loading of 3 sponge cakes was mixed for 9 min at 90 rpm under different combinations of ultrasound power exposure ranging from 1 to 2.5 kW, and for duration ranging from 3 to 9 min. The ultrasound was able to enhance the mixing process by resulting in lower batter density and flow behavior index, higher overrun and viscosity compared to the non-aided mixing. With the 2.5 kW ultrasound assisted mixing for entire batter mixing of 9 min, a better cake quality was produced in terms of lower cake hardness, and higher cake springiness, cohesiveness and resilience. The aided ultrasound power and duration during cake batter mixing showed more significant effects on cake properties than its batter properties.     

三华李果糕的微波杀菌工艺研究

本文研究了三华李果糕的微波杀菌工艺,以菌落总数和感官评定为指标,研究了微波功率、杀菌时间,糕体厚度对三华李果糕的影响,结果表明,三华李果糕的微波杀菌最佳工艺条件:微波功率480W,杀菌时间50 s,糕体厚度0.4 cm。     

海藻糖对中式糯米糕团品质影响研究

针对传统中式糯米糕团易失水老化的缺点,通过向其中添加海藻糖以提高传统糯米糕团的保质期。研究结果表明,海藻糖对中式糯米糕团制品的保水性、口感、硬度等品质有一定提高,并可在一定程度上抑制糯米糕团制品中淀粉的回生现象,从而延长糕团制品的保质期。其最佳添加量为米粉用量的10%。此外,通过低场核磁技术研究了相关机制,初步认为海藻糖是通过提高淀粉中水分子流动性抑制了糯米糕团制品中淀粉回生现象。      

超声波和微波技术在芝麻饼粕ACE抑制肽制备中的应用

为了探索超声波和微波技术在芝麻饼粕ACE抑制肽制备中的应用,分别以超声波和微波对芝麻饼粕预处理,超声波辅助酶解,研究了超声波功率、超声波时间、微波功率、微波时间和加酶量对ACE抑制率的影响。结果表明:超声波预处理功率为4 W/m L、预处理10 min、添加1 300 U/g碱性蛋白酶时得到的芝麻饼粕ACE抑制肽的IC50值为2.81 mg/m L。超声波辅助酶解过程中超声功率选择0.5 W/m L、添加1 700 U/g碱性蛋白酶、酶解15 min时得到的芝麻饼粕ACE抑制肽的IC50值为2.96 mg/m L。微波预处理功率为1.33W/m L、微波预处理5 min时得到的芝麻饼粕ACE抑制肽的IC50值为2.81 mg/m L。     

三种蛋白酶酶解核桃饼粕的抗氧化活性研究

该研究以核桃饼粕（WC）、石油醚脱脂核桃饼粕（PEWC）、石油醚及丙酮脱脂核桃饼粕（PEAWC）、核桃饼粕分离蛋白（WCP）、石油醚脱脂核桃饼粕分离蛋白（PEWCP）、石油醚及丙酮脱脂核桃饼粕分离蛋白（PEAWCP）为研究对象,分别采用碱性蛋白酶、胃蛋白酶、胰蛋白酶超声水解,以抗氧化活性为评价指标,筛选最佳的蛋白酶及原料处理方法。结果表明,碱性蛋白酶水解PEWC对OH·、O2-·和DPPH·清除率最高,分别为18.74%、28.44%和79.96%;胰蛋白酶酶解PEWC的总还原力最大;胰蛋白酶水解PEWCP的OH·和DPPH·清除率最高,分别为21.44%和80.22%,但O2-·清除率较低;胃蛋白酶水解PEWCP的O2-·清除率最高,达30.23%;碱性蛋白酶酶解PEWCP的总还原力最大;核桃饼粕经石油醚脱脂后的酶解产物抗氧化活性最高,且以碱性蛋白酶为最佳水解酶。     

Evolution of Moisture Distribution During Storage in a Composite Food Modelling and Simulation

In order to predict moisture transfer in a composite food, a mathematical model was developed and tested on a 2‐components system constituted of a sponge‐cake in contact with a fresh wet filling. Using independent sorption kinetic experiment, a power law was found as representative of the effect of moisture content on water effective diffusivity of sponge‐cake. The parameters of power law was then adjusted using the model optimization procedure on moisture profiles measurements of sponge‐cake in contact with a 0.99 water activity agar gel at 20°C. The model was validated with 0.95 and 0.90 water activity agar gels and successfully used to predict moisture transfer in a real food (processed cheese/sponge‐cake system).     

Influence of fat content and emulsifier type on the rheological properties of cake batter

The effects of fat content and emulsifier type on the rheological properties of cake batter have been investigated by using a parallel-plate rheometer. The apparent viscosity of cake batter with five different fat concentrations (0, 12.5, 25, 37.5, and 50%) and two types of emulsifier, namely Purawave and Lecigran, was studied as a function of the shear rate. In addition, the time dependency of different cake formulations was investigated. It was found that cake batter with different fat concentrations and emulsifier types exhibited shear thinning and time-independent behavior. Experimental data provided a good fit for the power law model. The increase in fat content and addition of emulsifier caused a decrease in the apparent viscosity. The flow behavior index was not found to be dependent on the composition of cake batter.     

发酵菜籽饼微波间歇干燥工艺研究

目的优化发酵菜籽饼微波间歇干燥工艺。方法采用Box-Benhnken响应面分析法,以质量干燥速率和平均干燥能耗为评价指标,研究微波功率、间歇时间和微波加热时间对发酵菜籽饼微波间歇干燥的影响。结果微波功率、微波加热时间、间歇时间之间存在交互作用,各因素对质量干燥速率的影响强度依次为:微波加热时间微波功率间歇时间,对发酵菜籽饼的平均干燥能耗影响强度依次为:微波功率间歇时间微波加热时间。发酵菜籽饼干燥的最佳工艺为:间歇时间60 s,加热时间9 s,微波功率595.49 W,共微波加热1 h,在该优化条件下,发酵菜籽饼的质量干燥速率为0.5168 kg/(h·kg),平均干燥能耗为8.53 kJ/g。结论微波功率、间歇时间、微波加热时间对发酵菜籽饼的微波间歇干燥都有显著影响,选择适当的微波间歇干燥工艺能达到提高干燥速率和减少干燥能耗的目的。     

复合型枸杞果糕配方优化与抗氧化能力的评价

为改善传统枸杞果糕口感和营养,辅以葡萄和菊花,采用单因素及响应面实验对复合枸杞果糕工艺进行优化,并通过感官和质构相关性分析等方法对其品质和抗氧化能力进行探讨。结果表明,白砂糖17.10%,柠檬酸0.18%,复合果浆30.30%,复合胶2.12%时,制成的复合枸杞果糕具有良好的品质,感官评分为79.83分,且弹性好,软硬适中,组织紧致,劲道不粘牙;抗氧化能力也均高于葡萄与菊花复合果糕,以及各原料分别单独制成的果糕,其类胡萝卜素含量27.33 mg/100 g,总酚含量73.96 mg/100 g,黄酮11.66 mg/100 g,DPPH自由基清除率42.7%,铁离子还原力18.51 mmol/L。该研究为复合型枸杞果糕工业化生产奠定基础。     

Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties

The purpose of this research was to incorporate 0% to 30% chia seed flour into rice flour gluten-free layer cake and evaluate its effect on nutritional qualities and physicochemical properties. The supplement of chia seed flour resulted in higher batter viscosity, hardness of gluten free layer cake, crude protein, fat, ash, α-linolenic acid (increase up to 10.2% of total fatty acid), total phenolics content, and reducing power but the lower crust, crumb white index, cohesiveness, and resilience of gluten-free layer cake was found. Substitution of rice flour with 10% prehydrated chia seed flour can achieve a higher center height and volume index of gluten-free layer cakes. Higher carosine and angiotension I-converting enzyme (ACE) inhibitory activity was observed in the supplement of 10% chia seed flour when compared to a rice flour layer cake. Gluten-free layer cake with 10% prehydrated chia seeds flour had similar overall acceptability, texture, flavor, and odor scores except for lower appearance score to those of gluten-free layer cake made with 100% rice flour and layer cake made with 100% wheat flour. Incorporation of 10% prehydrated chia seed flour results in more desirable volume index of gluten-free layer cake and it is feasible for gluten-free layer cake application. Gluten-free layer cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of chia seed flour.