糖醇对鸡蛋液功能特性及无糖海绵蛋糕烘焙品质的影响  

Effect of sugar alcohols on the functional characteristics of raw egg mixtures and the qualities of sugar- free sponge cake

作　　者：郝月慧 汤晓娟[1] 黄卫宁[1] 贾春利[1,2] 张峦 李宁 Akihiro Ogawa 

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]南京百合贝可生物科技有限公司,江苏南京211000 [3]三菱化学食品株式会社

出　　处：《食品工业科技》2015年第3期49-53,59,共6页Science and Technology of Food Industry

基　　金：国家863高技术研究发展计划项目(2012AA022200);国家自然科学基金项目(31071595;20576046);江苏省科技支撑计划项目(BE2012310);江苏省产学研联合创新基金--前瞻性联合研究项目(BY2014023-16);苏州市科技支撑计划项目(SNG201401)

摘　　要：本研究用麦芽糖醇(Mal)、木糖醇(Xyl)和赤藓糖醇(Ery)取代海绵蛋糕配方中的蔗糖,分别研究其对鸡蛋液黏度、表面张力、起泡性、泡沫稳定性、鸡蛋蛋白质变性温度,以及无糖海绵蛋糕烘焙品质和蛋白质、淀粉结合状态的影响。结果表明,与蔗糖相比,麦芽糖醇会显著降低鸡蛋液的表面张力(p<0.05),气泡稳定性较好,虽然麦芽糖醇无糖海绵蛋糕中心高度与蔗糖组相比有显著下降(p<0.05),但是对蛋糕内部气孔密度CD值以及蛋糕芯淀粉和蛋白质结合状态无显著影响,蛋糕品质在三种糖醇中最好;木糖醇对鸡蛋蛋白质起泡性和泡沫稳定性无显著影响,但使蛋白质变性温度和蛋糕芯密度CD值显著下降(p<0.05),蛋糕内部观察不到裸露的淀粉颗粒;赤藓糖醇对鸡蛋蛋白质的影响作用相比蔗糖最为显著(p<0.05),其蛋糕品质和蔗糖海棉蛋糕相比下降最为显著(p<0.05)。In this research three sugar alcohols（ maltitol, xylitol, erythritol）were used to totally replace sucrose in sponge cake.The effect of these substitutions on the viscosity,interfacial tension,foaming ability,foaming stability, denaturation temperature of raw egg mixtures and baking characteristics of sugar-free sponge cake were investigated.The results showed that maltitol decreased the interfacial tension of raw egg mixtures compared with sucrose,and finally reduced the center-height of sponge cake.CD value of Mal cake had no significant difference with Suc cake.The quality of cake added with Mal was the best compared with the other sugar alcohol cakes.Xylitol had no significant effect on the foaming property（ p 〈 0.0.5）, but decreased the protein denaturation temperature, and also deteriorated sugar-free cake quality, however,the microstructure of cake crumb became better, Erythritol had the most significant impact on the functional characteristics of raw egg mixtures compared with sucrose （p 〈 0.05）, and the quality of sponge cake added with erythritol was the worst.

关 键 词：蔗糖 麦芽糖醇 木糖醇 赤藓糖醇 鸡蛋液性质 海绵蛋糕品质 

分 类 号：TS202.3[轻工技术与工程—食品科学]