改性大豆蛋白对蛋糕品质的影响

探讨了大豆蛋白的改性及其对蛋糕品质的影响.首先利用响应面(RSM)分析实验可知,改善大豆分离蛋白起泡特性的最佳工艺条件:加热温度67℃,加热时间18min,蛋白质浓度3.29(w/v),黄原胶浓度0.13(w/v),搅打时间4.56min.然后对添加不同替代率的蛋糕进行品质测试,证明改性大豆蛋白最适替代率为20%,并且产品具有较高感官特性和良好的质构特性.     

改性大豆分离蛋白在戚风蛋糕中的应用

以改性大豆分离蛋白和低筋小麦粉为原料,制作富含大豆蛋白的蛋糕.实验采用正交试验确定出改性大豆分离蛋白在戚风蛋糕中的最佳工艺配方.结果表明:改性大豆分离蛋白替代率10％、细砂糖用量120 g、色拉油用量55 ml、塔塔粉用量2.5g、低筋小麦粉100 g、鸡蛋145 g、鲜牛奶40 g、盐0.5g.质构分析结果表明加改性大豆分离蛋白的威风蛋糕其硬度、内聚性和胶性指标降低了,咀嚼度和弹性指标提高了,并且比容也增大了7.8％.     

改性大豆分离蛋白对蛋糕品质的影响

文章探讨了大豆分离蛋白的改性对蛋糕品质的影响。利用空白实验作对照,对不同改性大豆分离蛋白替代率的蛋糕进行品质测定。实验结果表明:改性大豆分离蛋白的质量分数为20%、改性大豆分离蛋白替代鸡蛋的最适比例为20%、改性大豆分离蛋白和鸡蛋总量与面粉的比值为3.25时,制作的蛋糕具有较高感官特性。     

大豆分离蛋白海绵蛋糕加工工艺优化及其质构特性评价

用大豆分离蛋白（soy protein isolate,SPI）部分取代鸡蛋的蛋清制作海绵蛋糕,以蛋糕的色泽、外观、口感、组织结构等方面的感官品质评分为指标,通过单因素试验和正交试验确定SPI海绵蛋糕制作的最佳工艺参数。结果表明：最佳工艺参数为SPI取代量25%、白砂糖添加量25%、黄油添加量10.0%、打发时间7.5 min,此时得到的海绵蛋糕色泽金黄、均匀且具有光泽,组织结构丰满,顶部有较大弧度,表面光滑、无焦斑,蛋糕风味浓郁,甜度适宜,口感细密疏松,没有豆腥味,感官评分96分。与传统鸡蛋清海绵蛋糕相比,蛋糕比容和高度差等方面的品质有所改善,但感官方面没有明显区别。质构分析结果表明,SPI的加入会使得海绵蛋糕的硬度和胶黏性显著降低,但是对其弹性和内聚性无明显影响,同时会改善其咀嚼性。     

大豆分离蛋白对蛋糕品质及质构的影响

用大豆分离蛋白部分替代蛋清制作蛋糕,研究了不同替代比例(10%、20%、30%、40%)下蛋糊比重、粘度、蛋糕比容、烘焙损失率变化情况,并对蛋糕进行了感官评定与质构分析。结果表明:大豆分离蛋白的加入会增大蛋糊比重,降低蛋糊粘度,增大蛋糕的硬度与咀嚼性。当大豆分离蛋白溶液对蛋清替代率为10%时,所得蛋糊的粘度与对照组(纯蛋清蛋糕)无显著性差异,且所得蛋糕烘焙损失率最低(对照组烘焙损失率为0.099,10%替代组为0.093),比容最大(对照组比容为4.64 cm3/g,10%替代组为4.12 cm3/g);在质构分析中,蛋糕硬度、咀嚼性与弹性都与对照组无显著性差异,此外,大豆分离蛋白的加入增加了蛋糕的回复性,使蛋糕吃起来柔软、爽口;在感官评价中,蛋糕在组织状态、外观上与对照组无显著性差异,色泽、口感、滋味和可接受度的评分均高于对照组。由此可见,大豆分离蛋白部分替代蛋清来制作蛋糕是可行的,其中10%替代率的产品质量最佳。     

即食鲐鱼肉干的调味配方及微波-热风干燥工艺优化

为研制一种即食鲐鱼肉干产品,以感官评分为主要评价指标,研究调味料配方、微波功率、微波时间、烘干温度和烘干时间对鱼肉干品质的影响,在单因素实验基础上,采用正交试验优化鲐鱼肉干的调味配方以及干燥工艺条件。结果表明,鲐鱼肉干的最佳调味配方为白砂糖添加量4%,食盐添加量2%,辣椒粉添加量0.5%,豆瓣酱添加量3%;最佳微波-热风干燥工艺条件为微波功率500 W,微波时间120 s,烘干温度80 ℃,烘干时间160 min。此优化工艺条件下得到的鲐鱼肉干产品感官和风味品质良好,硬度、弹性和咀嚼度分别为16255 g、0.78 mm、6974 g。     

浓缩乳清蛋白替代全蛋液对海绵蛋糕品质的影响

研究了以浓缩乳清蛋白替代全蛋液对海绵蛋糕品质的影响,分析了不同替代比例下海绵蛋糕的面糊比重、蛋糕比容、蛋糕硬度、弹性和咀嚼性的变化情况,并对蛋糕进行了感官评定。研究表明,在替代比例不超过50%时,得到面糊比重、蛋糕比容、充氮气密封包装保存60d后蛋糕的质构性能均接近采用全蛋液制作的蛋糕,感官评定结果表明,当替代比例为50%时蛋糕的品质最佳。由此可见,浓缩乳清蛋白部分替代全蛋液来制作海绵蛋糕是可行的。     

乳化剂用量对搅打稀奶油搅打性能和品质的影响机理研究

研究了乳化剂用量对搅打稀奶油的乳浊液粒度分布、脂肪球部分聚结、液相蛋白浓度、感官品质和泡沫稳定性的影响。研究结果表明:乳浊液冷却及解冻后脂肪球粒径随乳化剂用量增加而减小,随着乳化剂用量增加,脂肪部分聚结速度和液相蛋白质浓度增加速度加快,搅打起泡率和感官品质以乳化剂用量为0.60%时最好,搅打稀奶油稳定时间随乳化剂用量增加呈先增加后下降趋势,当乳化剂用量为0.60%时,稳定时间达到最大2.4h。综合考虑,当乳化剂HLB值为7,乳化剂用量为0.60%时,搅打稀奶油搅打性能和品质最佳。     

蔓越莓抗氧化干蛋糕的制作工艺

以糕点粉和具有抗氧化活性的蔓越莓为原料,考察了蔓越莓、白砂糖、牛奶、塔塔粉添加量和脱水时间对蔓越莓抗氧化干蛋糕感官品质的影响。在单因素实验基础上,利用正交实验对相应工艺参数进行了优化。结果表明,制作蔓越莓抗氧化干蛋糕的最佳工艺参数为:蔓越莓16%、白砂糖(蛋白)86%、牛奶56%、塔塔粉2%、脱水时间180 min,此条件下干蛋糕感官评分为91.34。蔓越莓抗氧化干蛋糕总抗氧化值为16.58 U/g,具有一定的抗氧化功能和蔓越莓独特清香风味。     

响应面法优化猪肉/鱼肉复合调理狮子头的加工工艺

为确定复合调理狮子头的最优加工工艺,该研究以猪肉/鱼肉复合调理狮子头为研究对象,研究搅打时间、成型温度、成型时间对复合调理狮子头色度、质构特性、持水性、感官品质的影响,并运用响应面分析法优化复合调理狮子头的制作工艺。结果表明,搅打时间、成型温度、成型时间对复合调理狮子头的品质有显著影响（P<0.05）。随着搅打时间的延长,产品的破断力、破断距离、持水性先升高后降低,并在搅打8 min时达到最大值。随着成型温度的上升,破断距离、凝胶强度及硬度总体上呈先升高后降低的趋势,持水性、感官评分随温度的上升先逐渐增加,在温度超过90℃后基本保持不变。随成型时间的延长,产品的破断距离、凝胶强度及硬度、内聚性、咀嚼性先升高后降低,持水性、感官评分先升高后无显著变化,且在16min时达到最大值。经响应面优化后,复合调理狮子头的最优加工工艺参数为：搅打时间8 min、成型温度91℃、成型时间17 min,该条件下产品质地优良,适口性好,风味独特。     

Using modified soy protein to enhance foaming of egg white protein

BACKGROUND: It is well known that the foaming properties of egg white protein are significantly reduced when a small amount of yolk is mixed in the white. To improve foaming properties of yolk‐contaminated egg white protein, soy protein isolate (SPI) and egg proteins were modified to make basic proteins, and effects of these modified proteins on egg white foaming were evaluated in a model and an angel cake system. RESULTS: SPI and egg yolk proteins were modified to have an isoelectric point of 10, and sonication was used to increase protein dispersibility after the ethyl esterification reaction. However, only the addition of sonicated and modified SPI (SMSPI) showed improvement of foaming in the 5% egg protein model system with 0.4% yolk addition. SMSPI was then used in making angel food cake to examine whether the cake performance reduction due to yolk contamination of the white would be restored by such alkaline protein. Cake performance was improved when cream of tartar was used together with SMSPI. CONCLUSION: Basic soy protein can be made and used to improve egg white foaming properties and cake performance. Copyright © 2012 Society of Chemical Industry     

醇法大豆浓缩蛋白的微波改性研究

研究了微波对醇变性大豆浓缩蛋白进行改性的方法,分析了改性时间、微波功率、pH及原料均质时间对微波改性的影响.通过正交实验确定了微波改性的最佳条件:浆液均质时间8min,pH 9,改性时间50 s,微波功率800 W.最佳改性条件下改性的大豆浓缩蛋白的NSI可达到67.28%,乳化稳定性达90%.     

Effect of transglutaminase on some properties of cake enriched with various protein sources

ABSTRACT:  The effect of transglutaminase (TG) enzyme addition (0% and 0.09%) on batter and cake properties, prepared with different protein sources (nonfat dry milk [NFDM], soy flour, and soymilk) and flour types (type A with 11.4% protein and type B with 8.6% protein), was investigated. Specific gravity and pH of cake batters were determined, and physical and chemical analysis of the cake samples was performed. Soy products improved cake weight, volume, softness, protein, and fat contents. NFDM increased the crust redness and crumb lightness more than the other protein sources. TG enzyme addition affected the volume, softness, crust, and crumb color of the cake samples significantly ( P < 0.05). The combination of TG enzyme and flour B with lower protein gave more puffed, symmetrical, and softer cake samples. TG had a potential application with different protein sources in cake production. Especially interactions between TG with soy flour and TG and wheat flour with high protein content were important in cake formulations due to the softening effect on crumb.     

预煎炸冷冻食品锅贴的配方优化

对预煎炸微波冷冻冷冻锅贴面皮的品质改善进行了研究。通过筛选配方配料,确定添加脆性淀粉、瓜尔豆胶、羟甲基纤维素钠、大豆分离蛋白可以提高产品的酥脆性,改善微波复热后的"侵湿"现象,并确定了产品配方:中筋面粉100 g、脆性淀粉10 g、HPMC 1 g、大豆分离蛋白2 g、瓜豆尔胶1.5 g、油2.0 g、盐0.5 g、水50 mL。     

大豆低温粕接枝改性研究

以大豆低温粕为原料,采用微波法制备糖接枝改性蛋白;通过响应面实验设计,对影响反应三个主要因素进行优化,结果表明,最佳工艺参数为:糖与低温粕质量比1．5,时间120min,pH值8．5。     

质构化大豆蛋白可生物降解塑料的研究进展

介绍了大豆蛋白可生物降解塑料的发展历程及其研究意义。综述了大豆蛋白可生物降解材料的改性方法,包括超声波处理、微波处理、紫外辐射处理、增塑改性、交联剂处理、酸调、还原剂改性和填充改性等,并对其发展前景进行了展望。     

EFFECTS OF BAKING PARAMETERS ON THE WHITE LAYER CAKE QUALITY BY COMBINED USE OF CONVENTIONAL AND MICROWAVE OVENS

The effects of combined conventional and microwave oven baked white layer cake characteristics were studied. Two types of commercially milled wheat flour, white (A) and whole wheat (B), were used. The modified white layer cake making method was used for conducting the cake baking trials. The conventional baking times (8 or 11 min), microwave power (400 or 600 W) and microwave baking time (30, 40, or 50 s) were chosen as baking parameters. Conventional baking was applied to form the cake crust before baking with the microwave oven used to form the crumb of the cakes. The performance of combination baking was compared with the performance of conventional baking. The volume, bake loss, internal factors, and crust color of cakes were evaluated as quality characteristics. The bake losses of cakes using the combination of short oven times and low microwave power for selected microwave times were smaller than the bake losses of the control cakes for both flours. Long oven times and low microwave power increased the specific volume of cakes. Cakes baked from flours A and B exhibited similar internal properties. Oven time significantly affected the crust color of cakes made with flour A. The crust color of cakes made with flour B was similar to the crust color of control cakes. Using a combination of conventional and microwave baking produces cakes with qualities equivalent to the qualities of cakes produced with conventional baking.     

不同物理法提取高温大豆粕中蛋白的比较研究

比较了加热、均质、超声和微波4种物理手段对提取高温大豆粕中大豆蛋白的辅助作用,并对不同方法提取的蛋白进行了聚丙烯酰胺凝胶电泳(SDS-PAGE)、粒度分布、相对分子质量分布及热性质分析.研究发现120 ℃(0.1 MPa,20 min)热处理对大豆蛋白的提取效果最好,蛋白浸出率可达65.58%.SDS-PAGE、凝胶渗透色谱(GPC)和粒度分布结果显示,加热、超声和微波处理所得蛋白提取物为高相对分子质量聚集体,但除微波处理外,其分子粒径也有所减小;均质可使蛋白提取物的相对分子质量、粒径减小.差示量热扫描(DSC)结果表明,均质处理所得提取物尚有吸热峰存在,而其他手段处理所得提取物已完全变性.     

An enzyme-based extraction process for the purification and enrichment of vegetable proteins to be applied in bakery products

In the current study an efficient aqueous extraction procedure using glucoamylase was developed to produce food grade protein extracts from lentils and white beans. The extracts contained 50.3 ± 0.6 and 49.2 ± 0.05 g protein per 100 g dry extract, respectively. The nutritional value of lentil and white bean protein extracts proved to be satisfying according to the amino acid composition, where methionine was the limiting amino acid. The produced extracts were tested for their technological properties. Both lentil and white bean protein extracts showed similar or even better technological properties regarding foaming and emulsifying capacities, heat stability and gelling properties compared to soy and pea protein extracts. Food application tests in white bread, pound cake and sponge cake proved lentil and white bean protein extracts to be potential alternatives to soy protein in replacing proteins from animal origin.