作　　者： ; ; ;

机构地区： 广州城市职业学院

出　　处： 《食品工业科技》 2009年第6期251-253,256,共4页

摘　　要： 以糕点粉、鸡蛋等为原料,研究了魔芋胶、麦芽糊精、黄原胶、蛋糕油等对低糖魔芋蛋糕品质的影响。通过单因素和多因素正交实验,确定了低糖魔芋蛋糕的最佳工艺参数:高级糕点粉100%、鸡蛋100%、麦芽糊精40%、魔芋胶1.2%、蛋糕油1.5%、黄原胶0.1%、AK糖0.2%、水450%,烘烤时间25min。制作的低糖魔芋蛋糕,形态饱满完整;表面有光泽、呈金黄色;切面呈均匀细密蜂窝状;蛋香味纯正、香甜可口、不粘牙;发起均匀富有弹性。实验表明,添加魔芋胶等能增加蛋糊起泡体积及稳定性,增加蛋糕比容,吃时不掉渣、口感松软细腻,可基本上解决低糖蛋糕工艺上的技术难点。 Using cake flour,eggs as raw materials,the effects of maltodextrin,xanthan gum,oil cake factors on the quality of low-sugar cake konjak were studied in this paper.By single-factor test and multi-factor orthogonal,the best technical parameters of low-sugar cake were obtained： cake flour 100%, eggs 100%, maltodextrin 40%, konjak gum 1.2% ,oil cake 1.5% ,xanthan gum 0.1% ,AK sugar 0.2% ,450% water;baking time 25min.Production of low-sugar konjak cake, the full form of a complete, bottom formation, surface shiny, golden brown, uniform cut surface as well as the honeycomb, egg smell pure, sweet and delicious, non-stick teeth, launched flexible uniform. Test showed that the konjak gum could be added to increase the size and stability of the bubble custard, cake increased in the volume, delicate taste soft, low- sugar cake could be basically resolved the key and difficult process.

关 键 词： 低糖魔芋蛋糕 魔芋胶 复合增稠稳定剂 最佳工艺参数

领　　域： [轻工技术与工程] [轻工技术与工程]