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机构地区:[1]食品营养与安全教育部重点实验室天津科技大学食品工程与生物技术学院,天津300457
出 处:《天津科技大学学报》2013年第2期11-14,共4页Journal of Tianjin University of Science & Technology
摘 要:研究蛋糕粉中添加的无铝复合膨松剂,首先通过单因素实验确定了碳酸氢钠、柠檬酸、酒石酸氢钾、葡萄糖酸内酯的添加范围分别为26%~28%、5%~10%、18%~23%、12%~17%,再通过正交实验对配方进行优化,最终确定蛋糕粉中无铝复合膨松剂各组分的最佳添加量为碳酸氢钠28%、葡萄糖酸内酯15%、酒石酸氢钾23%、柠檬酸10%、食盐15%、淀粉9%.在最佳配方下进行验证实验,蛋糕品质感官评分为92.5.In this research, the aluminum-free leavening agent was studied in the cake powder. First, with single factor ex- periments, the amout of sodium bicarbonate, citric acid, potassium hydrogen tartrate and gluconic acid lactone added was determined,which is 26%, to 28%, 5% to 10%, 18% to 23% and 12% to 17% respectively. Then with the orthogonal experi- ment, the formula was optimized and the optimal aluminum-free leavening agent ingredients were determined as follows: sodium bicarbonate 28%, glucose acid lactone 15%, potassium hydrogen tartrate 23%, citric acid 10%, salt 15%, and starch 9%. A verification experiment was done with the optimized formula and the sensory score was 92.5.
分 类 号:TS202.3[轻工技术与工程—食品科学]
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