桑葚无糖天使蛋糕的制作工艺优化及质构性质分析

为拓宽桑葚的应用同时满足大众对新型焙烤食品的需求，制作无糖低脂、低热量、无明显蛋腥味且适口的天使蛋糕，本试验采用单因素和响应面试验研究桑葚果汁、木糖醇、蛋清和低筋面粉的添加量以及焙烤温度和时间对天使蛋糕感官品质和硬度的影响，以优化制作工艺；同时为考察桑葚果汁的添加对蛋糕质构性质的影响，测定了相同储藏条件下桑葚无糖天使蛋糕与普通天使蛋糕的质构性质。结果表明:蛋糕的最优制作工艺是:低筋面粉45 g，桑葚果汁33 g，木糖醇45 g，蛋清135 g，塔塔粉3 g、柠檬汁2 g，牛奶30 g，焙烤温度为上火165 ℃，下火150 ℃，焙烤时间为35 min，在此条件下桑葚天使蛋糕的感官评分为91.8分。对蛋糕进行质构分析，得出桑葚果汁的添加可显著降低蛋糕的硬度和咀嚼性（P<0.05），持水性增强且口感更柔软，结构紧实不松散。

Optimization of Production and Textural Properties Analysis of Mulberry Sugar-free Angel Cake

The experiment was conducted for developing a sugar-free, low-fat and low-calorie angel cake with no-eggy flavour and palatability, so as to broaden the application of mulberry and satisfy the public's demand for novel baked foods. Using single-factors and response surface experiments for optimization of the processing technology, the experiment focused on the effect of main ingredients on the sensory quality and hardness of angel cake, i.e. the amount of mulberry juice, xylitol, egg white and low gluten flour, as well as the baking temperature and time. The texture properties of mulberry sugar-free angel cake and ordinary angel cake were measured under the same storage conditions. The results showed that the optimal processing parameters were: Low gluten flour 45 g, mulberry juice 33 g, xylitol 45 g, egg white 135 g, cream of tarta 3 g, lemon juice 2 g and milk 30 g. The best baking conditions was that the surface fire was 165 ℃ and the primer fire was 150 ℃ with 35 min. Under these conditions, the sensory score of mulberry angel cake was 91.8. The experiments of the texture characteristics of the cakes showed that the addition of mulberry juice could reduce the hardness and chewiness of the cakes with better water holding capacity and softer texture, simultaneously, it could improve the cohesiveness and adhesion, so that the cakes had concentrated stoma and compact structure.