| 大豆油体蛋糕的制作及品质分析 |
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| 引用本文： | 尹国友,孙婕,孔敏雪,赵花蕾. 大豆油体蛋糕的制作及品质分析[J]. 食品安全质量检测学报, 2021, 12(14): 5808-5814 |
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| 作者姓名： | 尹国友 孙婕 孔敏雪 赵花蕾 |
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| 作者单位： | 河南城建学院,河南城建学院,河南城建学院,河南城建学院 |
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| 基金项目： | 平顶山市科技创新杰出人才计划项目(2017010(10.4));河南省百千万创新驱动助力工程项目 |
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| 摘 要： | 目的 比较大豆油体、单甘脂和蔗糖酯3种成分对蛋糕烘焙学特征的影响.方法 将大豆油体、单甘脂和蔗糖酯分别添加到面粉中,通过改变添加成分的种类、在面粉中所占的比例等制作成蛋糕面糊,检测蛋糕面糊比重、黏度、蛋糕面糊表面气孔特征、蛋糕糊比容、质构等指标,以及结合酸价、过氧化值和反式脂肪酸等理化指标,并对蛋糕进行感官评定,探讨大...
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| 关 键 词： | 大豆油体 乳化剂 蛋糕 烘焙学特性 |
| 收稿时间： | 2021-05-08 |
| 修稿时间： | 2021-08-03 |
Production and quality analysis of soybean oil body cream cake |
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| YIN Guo-You,SUN Jie,KONG Min-Xue,ZHAO Hua-Lei. Production and quality analysis of soybean oil body cream cake[J]. Journal of Food Safety & Quality, 2021, 12(14): 5808-5814 |
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| Authors: | YIN Guo-You SUN Jie KONG Min-Xue ZHAO Hua-Lei |
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| Affiliation: | College of Life Science and Technology,Henan University of Urban Construction,College of Life Science and Technology,Henan University of Urban Construction,College of Life Science and Technology,Henan University of Urban Construction,College of Life Science and Technology,Henan University of Urban Construction |
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| Abstract: | Objective To compare the effects of soybean oil, monoglyceride and sucrose ester on cake baking characteristics. Methods The effects of oil body, monoglyceride and sucrose ester on the baking characteristics, surface stomatal characteristics and physical and chemical indexes of cake were investigated, and the sensory evaluation of cake was carried out. Results The results showed that with the increase of soybean oil body content, the viscosity of cake batter increased. It contributed to form a more stable emulsification system. And the acid value and peroxide value of cake added with soybean oil body decreased, which delayed the oxidation and rancidity of cake. The optimum soybean oil body content was 4.5%. Conclusion Soybean oil body and emulsifier increased the specific volume and decreased hardness of soybean cream cake. |
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| Keywords: | soybean oil body, emulsifier, cake, baking characteristics |
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