乳化剂对戚风蛋糕品质的影响研究  

The Research on Effect of Emulsifiers in Chiffon Cake

作　　者：谢苒荑[1] 杨晓波[1] 陶佳丽[1] 

机构地区：[1]上海应用技术学院,上海200235

出　　处：《食品工业》2010年第1期34-36,共3页The Food Industry

摘　　要：戚风蛋糕属于海绵蛋糕属,有着绵软而有弹性的结构,细密而紧韧的组织,滋润而嫩爽的口感。该文采用分蛋搅拌法制作戚风蛋糕,与传统法不同的是在蛋黄糊中运用了乳化剂,旨在研究不同乳化剂对戚风蛋糕品质的影响。以蛋黄糊的比容、成品回缩率、感官评分、水分活度等作为评判指标,获得采用分蛋搅拌法制作戚风蛋糕的复配乳化剂用量、组合及配比。Chiffon cake is a sponge cake, with soft and flexible structure, as well as light and soft texture, moisture and tender taste. The chiffon cake in this article used separated eggs method. Different from traditional method, different emulsifier used in the egg yolks paste was to study the impact of cake. By the specific volume to egg yolk paste, finished back rate, sensory score, water activity, it was got the method to us separated eggs of emulsifier compound, composition and proportion.

关 键 词：戚风蛋糕 乳化剂 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202[轻工技术与工程—食品科学与工程]