| 复合乳化剂提高海绵蛋糕质量的研究 |
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| 引用本文： | 邓瑞君 徐荣雄 等. 复合乳化剂提高海绵蛋糕质量的研究[J]. 中国粮油学报, 1999, 14(5): 47-50 |
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| 作者姓名： | 邓瑞君 徐荣雄 等 |
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| 作者单位： | [1]华南农业大学食品科学系，广州五山510642 [2]华南理工大学食品工程系，广州五山510641 |
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| 摘 要： | 在海绵蛋糕生产中加入单甘酯、蔗糖酯、司盘、吐温等乳化剂均能提高质量，使用以单甘酯为主体的复合乳化剂可明显缩短打蛋时间，最后制得的蛋糕具有体积增大，结构细腻，弹性好及口感佳，保鲜期长的特点。实验结果表明乳化剂混合物的最佳配比为单甘酯50％、司盘20％、吐温30％。
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| 关 键 词： | 复合乳化剂 海绵蛋糕 品质 最佳酸比 |
Improving Sponge Cake Quality with Compound Emulsifier |
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| Deng Ruijun Xu Rongxiong. Improving Sponge Cake Quality with Compound Emulsifier[J]. Journal of the Chinese Cereals and Oils Association, 1999, 14(5): 47-50 |
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| Authors: | Deng Ruijun Xu Rongxiong |
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| Affiliation: | Deng Ruijun 1 Xu Rongxiong 2 |
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| Abstract: | The quality of sponge cake can be improved when glycerol monostearate,sucrose esters of fatty acids,emulsifier Span or Tween is added respectively.The experiment demonstrated that addition of an emulsifier mixture with glycerol monostearate as the major ingredient shortened the whipping time significantly,and produced cake of higher volume,finer and smoother structure,better elasticity and tendemess,and longer shelf life.The following optimum proportion of the compound emulsifier was worked out:50% glycerol monostearate,20% Span and 30% Tween. |
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| Keywords: | compound emulsifier sponge cake quality |
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