搅拌时间和乳化剂对海绵蛋糕表面气泡的影响  

Effects of different whipping times and emulsifiers on surface bubbles formation of sponge cake

作　　者：王家宝 陈诚[1] 王凤[1,2] 郝月慧 金卫泽 陈军民 黄卫宁 小川晃弘[3] WANG Jia-bao;CHEN Cheng;WANG Feng;HAO Yue-hui;JIN Wei-ze;CHEN Jun-min;HUANG Wei-ning;AKIHIRO Ogawa(State Key of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China;MagiBake International Co.,Ltd.,Wuxi,Jiangsu 214131,China;Mitsubishi-Chemical Foods Corporation,Tokyo 100-8251,Japan)

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]无锡麦吉贝可生物食品有限公司,江苏无锡214131 [3]三菱化学食品株式会社

出　　处：《食品与机械》2018年第10期8-13,70,共7页Food and Machinery

基　　金："十三五"国家重大专项(编号:2016YFD0400500);国家自然科学基金(编号:31071595;31571877);比利时国际合作项目(编号:BE110021000)

摘　　要：比较研究蔗糖酯型乳化剂和单甘酯型乳化剂对海绵蛋糕起泡和消泡阶段面糊特性的影响,并重点比较了在相同面糊比重情况下,不同搅拌时间组合对海绵蛋糕表面气泡的控制及对面糊比重、黏度、微观气相结构、蛋糕烘焙特性的影响,并探讨了乳化剂与搅拌时间控制表面气泡的机理。结果表明:使用蔗糖酯型乳化剂可以控制海绵蛋糕表面气泡生成,并保持较佳的烘焙特性。在工艺方面,采用合适的搅拌组合(起泡时间3.50min,消泡时间6.33min)可以减少面糊异常气泡数量,从而减少海绵蛋糕表面气泡生成。This study was conducted to evaluate the effects of sucrose ester and monoglyceride emulsifier on the characteristics of sponge cake batter during foaming and defoaming time.Along with that,impact of various foaming and defoaming time combinations on the batter’s specific volume,viscosity,micro structure attributes and baking quality were analyzed.The results unraveled that sucrose ester emulsifier alleviated the surface blisters in sponge cake and it also showed good impact on baking characteristics.This study also revealed that the sponge cake surface bubbles were also alleviated by choosing an appropriate whipping time combination(foaming time3.50 min,defoaming time 6.33 min).

关 键 词：乳化剂 MFC 表面气泡 面糊气泡 海绵蛋糕 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]