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。

Effects of Soy Protein Isolate on Cake Quality and Texture

Soy protein isolate was used to replace egg white to make cake. Different replacement rates(10%,20%,30%,40%)were used to study the change of egg paste specific gravity,viscosity,cake specific volume,baking loss rate under different substitution ratios,and sensory evaluation and texture analysis performed on the cake. The results showed that the addition of soy protein isolate increased the specific gravity of the egg paste,reduced the viscosity of the egg paste,and increased the hardness and chewiness of the cake. When the egg white substitute ratio of the soy protein isolate solution was 10%,the viscosity of egg paste was not significantly different from that of the control group(egg white cake). The cake baking loss rate was the lowest(the control baking loss rate was 0.099,the 10% substitution group was 0.093),and the specific volume was the largest(the specific volume of the control group was 4.64 cm3/g,and that of the 10% substitution group was 4.12 cm3/g). In the texture analysis,the hardness,chewiness,and elasticity of the cake were not significantly different from the control group. In addition,the addition of soy protein isolate increased the recovery of the cake,making the cake softer and tastier. In the sensory evaluation,the cake had no significant difference in tissue state and appearance with the control group;and the color,taste and scores of acceptability were higher than those of the control group. This experiment showed that it was feasible to partially replace the egg white with soy protein isolate to make cake,and the product with 10% replacement rate was the best.